(Avocado, Feta & Cherry Tomato Salad with Crispy Roasted Chickpeas)
This salad stands out for its vibrant color contrast—the rich green of the avocado, the deep red of the cherry tomatoes, and the creamy white of the feta—along with its perfect mix of crunchy and creamy textures.
Ingredients (Serves 2)
For the Salad:
1 ripe yet firm avocado, diced or fanned out
3.5 oz (100 g) feta cheese, crumbled into rustic chunks or as a block
1 cup cherry tomatoes, halved (ideally a mix of red and yellow for extra color)
2 heads of endive, leaves separated or chopped (for a crisp, fresh base)
( optional) ¼ red onion, very thinly sliced (pro-tip: soak in ice water for 10 minutes to reduce sharpness and add extra crunch)
Fresh cilantro (coriander) or parsley, chopped
For the Crispy Oven-Roasted Chickpeas:
1 can (15 oz / 400 g) chickpeas, rinsed and thoroughly drained
For the Lemon-Honey Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
Salt and black pepper, to taste
Optional: A pinch of dried oregano or finely chopped fresh basil
How to Make the Crispy Oven-Roasted Chickpeas
Using canned chickpeas is the best option for getting them super crunchy in the oven because they are already cooked, saving you all the soaking and long cooking time!
Rinse & Dry Thoroughly: Place the chickpeas in a colander under running water, drain well, and dry them thoroughly with paper towels. The drier they enter the oven, the crispier they will get.
Season: Drizzle with a splash of olive oil and your favorite spices (smoked paprika, salt, garlic powder, or cumin). Mix thoroughly with your hands so every chickpea is well coated.
Bake: Spread them in a single layer on a parchment-lined baking sheet without overcrowding them. Bake at 400°F (200°C) for 20–25 minutes, turning them halfway through so they brown evenly.
Step-by-Step Instructions
In a wide salad bowl or a shallow serving platter, arrange the crisp endive leaves to create an even base.
Evenly distribute the halved cherry tomatoes and the drained red onion (optional) across the endives.
Carefully place the cut avocado on top.
Crumble the feta cheese over the top, then sprinkle the fresh cilantro (coriander) or parsley, and your oven-roasted crunchy chickpeas to add volume and texture.
Right before serving, whisk the dressing ingredients together in a glass or jar and drizzle it evenly over the salad.