Honey Roasted Chickpea and Avocado Salad

Why You’ll Love Honey Roasted Chickpea and Avocado  Salad Recipe

You’ll love this recipe because it’s:

• Crisp and flavourful — the roasted chickpeas add satisfying crunch and protein

• Fresh and creamy — ripe avocado, fresh basil and juicy tomatoes give brightness and texture

• Balanced — sweet (honey glaze/chickpeas), salty (feta), creamy (avocado, dressing) and herbaceous (basil, chives) all in one

• Make-ahead friendly — you can prep components like the chickpeas and dressing in advance

• Versatile — works as a light lunch, a side dish for dinner, or a standalone vegetarian meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Honey-Roasted Chickpeas

• 1 (15-oz.) can chickpeas

• 3 tsp extra-virgin olive oil (or avocado oil), divided

• ½ tsp kosher salt

• 2 tsp honey

• ½ tsp Dijon mustard

• ¼ tsp cinnamon

Salad

• 4–5 cups chopped romaine lettuce (or use lacinato kale if preparing ahead)

• 1 pint cherry tomatoes, halved

• 1 cup fresh, canned, or thawed frozen corn

• 1 large (or 2 small) ripe avocados, cubed

• 1 cup feta cheese, cut into cubes

• ½ cup fresh torn basil leaves

Creamy Herb Dressing

• 2 Tbsp tahini (or substitute 3 Tbsp full-fat plain Greek yogurt)

• 1 Tbsp extra-virgin olive oil

• 1 Tbsp fresh lemon juice

• 1 Tbsp fresh chopped chives

• 1 clove finely grated garlic

• 2 tsp honey

• ½ tsp kosher salt

• ½ tsp freshly cracked black pepper

• Warm water to thin as needed

Directions

1. Preheat your oven to 375°F (190°C).

2. Rinse and drain chickpeas. Pat dry thoroughly with a clean towel.

3. Toss chickpeas with 2 tsp oil and salt, then spread on a baking sheet.

4. Roast for about 40 minutes, shaking the pan every 15 minutes until crisp and golden.

5. Meanwhile, mix remaining 1 tsp oil, honey, Dijon mustard, and cinnamon for the glaze.

6. Toss roasted chickpeas in the glaze, return to the oven (turned off), and let sit with the door slightly open for 20 minutes.

7. Prepare the dressing by whisking tahini, olive oil, lemon juice, chives, garlic, honey, salt, and pepper. Add warm water until desired consistency is reached.

8. In a large bowl, combine lettuce (or kale), tomatoes, corn, avocado, feta, and basil.

9. Add half the chickpeas and dressing, then toss gently to coat.

10. Top with remaining chickpeas and drizzle the rest of the dressing. Serve immediately.

Servings and timing

• Yield: 4 servings

• Prep time: 20 minutes

• Cook time: 40 minutes

• Total time: 1 hour 20 minutes

Variations

• For a vegan version: substitute maple syrup for honey and omit feta or use a vegan alternative

• Swap romaine for kale or spinach if prepping ahead

• Add extra vegetables like cucumber, red pepper, or shredded carrots

• Replace chickpeas with roasted white beans or crispy lentils

• Spice up the glaze with smoked paprika or cayenne

• Use Greek yogurt instead of tahini for a lighter, tangy dressing

Storage/Reheating

• Storage: Keep salad ingredients (without dressing) in an airtight container in the fridge for up to 1 day

• Reheating: To re-crisp chickpeas, bake in a 350°F (175°C) oven for 5–10 minutes before adding to fresh salad

• If already dressed, consume within a few hours to maintain texture

FAQs

What if I don’t have tahini for the dressing?

You can substitute it with 3 tablespoons of plain full-fat Greek yogurt for a creamy alternative.

Can I make the roasted chickpeas ahead of time?

Yes, roast them a day in advance and store at room temperature in an airtight container. They’re best fresh but will keep reasonably well.

How do I keep the avocado from browning?

Add avocado just before serving. If storing a cut half, leave the pit in and wrap tightly with plastic pressed against the surface.

Can I use frozen or canned corn?

Yes, all types of corn work well — fresh, canned (drained), or thawed frozen corn.

My chickpeas aren’t getting crunchy — what am I doing wrong?

Ensure chickpeas are fully dried before roasting and spaced out on the baking sheet. Cool in the oven after glazing to help them crisp.

What greens are best for make-ahead prep?

Use sturdier greens like kale that hold up better than romaine when dressed early.

Can I omit the feta or use another cheese?

Absolutely. Feta can be swapped for goat cheese, Parmesan, or a vegan cheese alternative — or simply left out.

Will the chickpeas stay crunchy in the salad?

Only for a short time. Add them just before serving for best texture, as moisture will soften them.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just check packaged items to ensure they’re certified if needed.

Can I serve this as a main dish?

Yes, it’s well-balanced and filling on its own, thanks to the protein-rich chickpeas and healthy fats from avocado.

Conclusion

This Honey Roasted Chickpea and Avocado Salad is a perfect blend of texture, flavor, and nutrition. With crispy chickpeas, creamy avocado, and a zesty herb dressing, it’s a fresh and satisfying choice for lunch, dinner, or even meal prep. Easy to customize and quick to assemble, this salad is one you’ll return to again and again.