This Bold and Flavorful Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing is a bright, crunchy weeknight winner that tastes like a fresh start. It blends crispy, spiced chickpeas with creamy avocado dressing and crisp veggies for a satisfying bowl that’s perfect for meal prep or a solo celebration dinner. The tone here is warm and Pinterest-friendly, written to inspire bold flavors and easy sharing.
Why You’ll Love This Bold and Flavorful Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing:
- Big, bold flavor from smoky paprika, cumin, and a touch of cayenne.
- Fast to assemble — chickpeas roast in about 25 minutes.
- Great for meal prep: chickpeas stay crunchy and dressing keeps the greens fresh.
- Naturally vegetarian and easily made vegan with maple syrup.
- Textures and colors that look fantastic on Pinterest and dinner plates alike.
Ingredients Needed
Protein & roasted chickpeas
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- Salt and black pepper to taste
Spices
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
Salad base
- 4 cups mixed greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 red bell pepper, diced
Avocado dressing
- 1 avocado, pitted and scooped out
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 3 tablespoons water (adjust for desired consistency)
- Salt and black pepper to taste
Garnish
- 1/4 cup fresh cilantro or parsley, chopped
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the drained chickpeas with olive oil, paprika, cumin, cayenne pepper, salt, and black pepper. Toss until the chickpeas are evenly coated.
- Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 20–25 minutes or until golden and crispy, shaking the pan halfway through cooking.
- While the chickpeas are baking, prepare the salad base. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, and red bell pepper.
- Next, make the avocado dressing. In a blender or food processor, combine the avocado, lime juice, honey (or maple syrup), and water. Blend until creamy and smooth. If it’s too thick, add more water a tablespoon at a time to reach the desired consistency. Season with salt and pepper to taste.
- Once the chickpeas are done, remove them from the oven and allow them to cool slightly.
- To assemble the salad, add the baked chickpeas to the bowl of mixed greens and vegetables. Drizzle with the tangy avocado dressing and gently toss to combine. Garnish with chopped fresh cilantro or parsley before serving.
Serving Suggestions Bold and Flavorful Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing
Serve this salad as a light main with warm pita or crusty bread, or pair it with grilled fish or chicken for extra protein. For a themed weeknight menu that keeps bold flavors front and center, try pairing with a spicy noodle bowl like spicy Korean ramen with grilled beef and creamy sauce to create a vibrant, international spread. Leftovers travel well in a lunch container — keep dressing separate until ready to eat for maximum crunch.
Tips for Success Bold and Flavorful Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing
- Roast chickpeas until just golden and shake the pan halfway to ensure even crisping.
- Use a ripe but firm avocado for a creamy dressing without bitterness.
- Adjust cayenne slowly — it’s easy to add heat but hard to take it away.
- If meal-prepping, store dressing in a separate container and toss just before serving to keep greens crisp.
- For extra crunch, add toasted pepitas or sliced almonds as a topping.
- If your chickpeas aren’t super crispy after baking, broil for 1–2 minutes while watching closely.
Variations
- Vegan: swap honey for maple syrup.
- Add grain: toss in 1 cup cooked quinoa or farro to turn this into a heartier bowl.
- Swap herbs: use dill or basil instead of cilantro for a different flavor profile.
- Cheese option: crumble feta or cotija over the salad for a salty finish.
FAQs
Q: Can I make the avocado dressing ahead of time?
A: Yes — for best color, store the dressing airtight in the fridge and press a piece of plastic wrap directly on the surface to reduce browning. Use within 24–48 hours.
Q: How do I keep the chickpeas crispy for lunch the next day?
A: Store roasted chickpeas in a separate airtight container at room temperature and add them to the salad right before eating.
Q: Can I use fresh chickpeas instead of canned?
A: You can, but fresh shelled chickpeas should be cooked until tender before roasting. Canned chickpeas are quickest and work great.
Q: What can I use instead of cilantro?
A: Parsley, basil, or dill all make excellent substitutes depending on your flavor preference.
Q: Is this salad gluten-free?
A: Yes — as written this salad is naturally gluten-free. Add grains like farro if you want gluten-containing options.
Ingredients
Protein & Roasted Chickpeas
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- Salt and black pepper to taste
Spices
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper adjust to taste
Salad Base
- 4 cups mixed greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 red bell pepper, diced
Avocado Dressing
- 1 avocado, pitted and scooped out
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 3 tablespoons water adjust for desired consistency
- Salt and black pepper to taste
Garnish
- 1/4 cup fresh cilantro or parsley, chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the drained chickpeas with olive oil, paprika, cumin, cayenne pepper, salt, and black pepper. Toss until the chickpeas are evenly coated.
- Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 20–25 minutes or until golden and crispy, shaking the pan halfway through cooking.
- While the chickpeas are baking, prepare the salad base. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, and red bell pepper.
Dressing
- Next, make the avocado dressing. In a blender or food processor, combine the avocado, lime juice, honey (or maple syrup), and water. Blend until creamy and smooth. If it’s too thick, add more water a tablespoon at a time to reach the desired consistency. Season with salt and pepper to taste.
Assembly
- Once the chickpeas are done, remove them from the oven and allow them to cool slightly.
- To assemble the salad, add the baked chickpeas to the bowl of mixed greens and vegetables. Drizzle with the tangy avocado dressing and gently toss to combine.
- Garnish with chopped fresh cilantro or parsley before serving.
