Paprika Roasted Chickpea Salad

Feel Good Recipes

This is a really quick and easy salad to throw together if you are in a rush. It is so flavoursome from all of the fresh salad ingredients and super crunchy from the roasted chickpeas and flaked almonds which also make it oooze with protein.

Serves 1


40g spinach
1/2 avocado
5 cherry tomatoes
20g cucumber
1 can chickpeas
1 tbsp paprika
1/2 cup flaked almonds
salt & pepper to taste


(this will last a few salads)
6 tbsp rapeseed oil
2 tbsp flaxseed oil
1 tbsp olive oil
1 tbsp dijon mustard
1 crushed smoked garlic clove (minced)
1/4 tsp black pepper
1/2 tsp cumin


  1. If you don’t already have some of this dressing made up from previous salads, all you need to do is add all of the salad dressing ingredients to a salad dressing bottle and shake well. You may need to shake it every time you use it.
  2. Preheat the oven to 180c, drain and rinse the can of chickpeas, lightly oil an oven tray, put the chickpeas onto the tray and season with paprika, salt and pepper.
  3. Oven roast the paprika coated chickpeas for 20 minutes until they are super crispy
  4. Whilst the chickpeas are cooking you can create the rest of your salad by dicing the cucumbers and tomatoes, dressing the spinach and slicing the avo.
  5. Once the chickpeas are done, add them to the salad along with the flaked almonds and get crunchin’