The Dinna Ladies

A Tale of Two Cities: Foodie Sisters Wining and Dining in D.C. & Boston
From the Heart

Crunchy Chickpea & Avocado Salad

Happy Thursday everyone! Today’s post will be short and sweet as this week is a little crazy- getting back into the swing of things after a big holiday break is always the worst isn’t it?!

This salad is incredibly cheap and simple to create.  It’s also basic enough to add in other salad-toppers you may be wanting to use from your fridge or pantry.  BONUS: leftover crunchy chickpeas means you can keep ’em for a healthy snack!


  • Handfuls of washed arugula & kale (Did you guys know you should massage your kale with a bit of olive oil before eating?! It makes it super tender)
  • Two cans of chickpeas (drained and washed)
  • EVOO
  • Garlic powder
  • Salt & pepper
  • 1 whole, ripe avocado
  • Aged Parmesan if you’re watching your dairy consumption and Feta/whatever if you’re not
  • Sriracha (optional)
  • Dressing of your choice (for a vegan & G-free option, I used Chosen Foods lemon & garlic dressing which uses avocado oil as the base)


  1. Pre-heat oven to 400 degrees
  2. Toss the chickpeas with some high-quality EVOO, garlic powder, salt, pepper, and sriracha (if you so desire) in a baking pan
  3. Bake the sh*t out of them! I put mine in for about 45 minutes in total, checking halfway through and using a spatula to scrape the pan so they don’t stick
  4. While they’re baking, assemble your salad.  Start with an arugula/kale base.  Add sliced avocado, your cheese preference, and other toppers like sliced cherry tomatoes, broccoli sprouts, diced leftover baked sweet potato, and/or fresh herbs
  5. When you’re satisfied with the chickpea crunch-level, sprinkle on a handful for the finishing touch!

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