This is a super simple summer salad of Chickpeas roasted with Parmesan and garlic, then combined with creamy avocado and salty feta cheese…
Summer salad season is in full swing, and I am in my element. There are so many delicious salad combinations, it would be so easy to have a different one every day. Chickpeas are a particular favourite of mine in salads, especially here where they are roasted with a fabulous cheesy coating. As delicious as they are in this salad, roasted chickpeas also make a great healthy snack, although I have yet to convince my kids of this!
It is so important to add a good protein to salads, to ensure they leave you full. Although I’m not vegetarian, I love adding beans and pulses for a healthy protein hit. As well as being delicious, they really fill you up, more so for me than meat does. As delicious as chickpeas are, they can be quite bland so coating and roasting with various flavours is such a great idea. Parmesan and garlic are a great combination and the cheese goes amazingly crispy in the oven, which is just divine.
I prefer not to add a dressing to this salad, especially if the avocado is nice and soft. However, if you like your salads a little wetter, simply add a drizzle of olive oil at the end. I find that adding copious amounts of heavy dressing can really mask the flavours of ingredients in a salad. By keeping the dressing light, or not having one, you can really appreciate the true flavours a lot more.
Parmesan & Garlic Chickpeas with Avocado Salad
- 400g Tin Chickpeas, drained and patted dry
- 1 Tbsp. Olive Oil
- ½ Tsp. Garlic Powder
- 2 Tbsp. Grated Parmesan
- Salt & Pepper
- ½ Red Onion
- A Large Carrot
- 1 Avocado, cubed
- 2” length of Cucumber
- 50g Feta Cheese
- Small handful fresh Basil, torn
Firstly, preheat oven to Gas 160°C fan.
To make the chickpeas, place chickpeas, olive oil, garlic powder, Parmesan and salt and pepper in a bowl and then stir well to combine.
Once coated, tip the chickpeas out onto a foil-lined tray and spread evenly.
Roast in the oven for approx. 20-30 mins depending on how crispy you like them!
Remove from oven and leave to one side to cool, while you put together the salad.
For the salad, finely chop the onion, spiralise or grate the carrot and chop the cucumber into small chunks. Add to a bowl along with the cubed avocado and a pinch of salt and pepper.
Add the chickpeas to the bowl and stir to combine, taking care not to break up the avocado too much.
Transfer, if necessary, to a serving bowl or platter, and crumble over the feta then scatter with the torn basil leaves.
Finally add a drizzle of olive oil if desired and serve.