Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Roasted Chickpea, Avocado, and Feta Salad

By Erica Clark April/May 2017 Issue
Scott Phillips

Servings: 4

Crunchy roasted chickpeas add a surprising element to this simple salad, which pairs well with both Middle Eastern and Latin American flavors.

Ingredients

  • 1 15-oz. can chickpeas, drained
  • 1 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 1 ripe Hass avocado
  • 1/2 tsp. fresh lime juice, more to taste
  • 2 oz. feta, finely crumbled
  • 2 scallions, thinly sliced

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 15
  • Sodium (mg): 490
  • Carbohydrates (g): 35
  • Fiber (g): 12
  • Sugar (g): 6
  • Protein (g): 13

Preparation

  • Heat the oven to 400°F.
  • Spread the chickpeas on a rimmed baking sheet, and pat dry. Toss with the oil, season with salt and pepper, and roast until golden and slightly crunchy, 25 to 30 minutes.
  • Mash the avocado with the lime juice, and spread on a platter or divide among plates. Top with the chickpeas, feta, and scallions. Season to taste with salt and more lime juice.
(2 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Reviews

Rate or Review

Reviews (3 reviews)

  • shortysnoogans | 07/24/2017

    Loved this and the chicken thighs. Easy, fast, yummy. I’m making it tonight.

  • User avater
    Maya_B | 03/30/2017

    Very simple with a twist for a great side

  • User avater
    hanseata | 03/16/2017

    I made this together with the Harissa Yogurt Baked Chicken Thighs. The roasted chickpeas have a really nice crunch, and the combination with avocado and feta is great. We loved it!

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast - Season 7 Now Airing

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - December 2019/January 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options