Crispy Chili Crunch Chickpeas (Printable)

Spicy roasted chickpeas meet creamy avocado in this fresh, vibrant salad

# List of ingredients:

→ Crispy Chili Crunch Chickpeas

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→ Avocado Herb Salad

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# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - Pat chickpeas dry thoroughly with paper towels. Spread evenly on the prepared baking sheet.

03 - Drizzle chickpeas with olive oil, then toss with smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper until evenly coated.

04 - Roast chickpeas for 25–30 minutes, shaking the pan halfway through, until golden and crispy. Let cool slightly.

05 - While chickpeas roast, combine avocados, cherry tomatoes, red onion, cucumber, cilantro, parsley, and mint in a large bowl.

06 - In a small bowl, whisk together olive oil, lime juice, honey or maple syrup, salt, and pepper. Pour over salad and gently toss.

07 - Divide the avocado herb salad among plates. Top generously with warm crispy chickpeas. Serve immediately.

# Expert Advice:

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The temperature contrast between warm spiced chickpeas and cool creamy avocado creates something magical in every bite
This salad keeps beautifully for hours without getting soggy, making it perfect for potlucks and meal prep

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Let the roasted chickpeas cool for just 5 minutes before serving so they keep their crunch but still have that irresistible warmth
The salad dressing can be made up to two days ahead, but dress the avocado mixture right before serving to prevent browning

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If your chickpeas are not getting crispy enough after 30 minutes, leave them in for another 5 to 10 minutes and they will eventually reach that perfect crunch
Adding a teaspoon of maple syrup to the dressing creates this subtle sweetness that balances the spices beautifully

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