Citrus Avocado Salad with Crispy Chickpeas
Creamy avocado meets bright citrus in a 15-minute salad that feels fancy but takes zero effort. Crispy roasted chickpeas add crunch and make it a complete meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 2 whole ripe avocados
- 4 cups mixed greens or spring mix
- 1 large fruit grapefruit or orange, segmented
- ¼ cup red onion, thinly sliced
- 3 tbsp olive oil
- 2 tbsp lemon or lime juice
Instructions
- 1
Toss drained chickpeas with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan.
- 2
Air-fry at 400°F until golden and crispy, about 10 minutes, shaking halfway.
- 3
While chickpeas cook, halve avocados, remove the pit, and scoop into a bowl. Gently toss with 1 tbsp lemon juice and a pinch of salt.
- 4
Combine greens, citrus segments, and red onion in a large bowl. Drizzle with 2 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper. Toss gently.
- 5
Divide salad between two plates. Top with avocado and crispy chickpeas. Serve immediately.
Tools you’ll need
- sheet pan
- air fryer
- large bowl
- small bowl
- knife
- spoon
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