Crispy Chickpea Salad with Avocado-Dill Dressing

Servings 4 servings


Crispy Chickpeas

  • 1 15-ounce can chickpeas, drained, rinsed, and dried
  • 2 tablespoons olive oil
  • 3/4 teaspoon sea salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne, optional
  • Black pepper, to taste

Avocado-Dill Dressing

  • 1 ripe avocado
  • 3/4 cup fresh dill fronds, plus more for garnish
  • 1 large or 2 small cloves of garlic
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil
  • 2-4 tablespoons of water or vegetable broth
  • Juice from 1/2 lemon (about 1 tablespoon)
  • 1 teaspoon maple syrup (optional)


  • 2 heads of romaine lettuce, cleaned and roughly chopped
  • 2 cups cherry tomatoes, halved
  • 3 Persian cucumbers, cut in half lengthwise and sliced into half moons


Crispy Chickpeas

  1. Preheat the oven to 400 degrees. Place the chickpeas on a large baking sheet and toss with olive oil and spices, making sure there's plenty of space between beans. Roast until golden brown and crispy, but not burnt, about 12-15 minutes. Set aside to cool slightly.

Avocado-Dill Dressing

  1. In a high-power blender, food processor, or in a bowl with an immersion blender, blend together the dressing ingredients until smooth and creamy. Start with 2 tablespoons of water/vegetable broth, adding more as necessary to keep things moving and/or thin out the dressing. Taste, adjust seasoning if necessary, and set aside.

To Assemble

  1. In a large bowl, toss the romaine, cucumber, tomatoes, and chickpeas with dressing. Garnish with fresh dill and serve immediately.