Roasted Chickpea Avo Salad

One day I got up late and realized that I have got only 35mins to get ready,cook lunch and pack them to office.I opened the fridge and after looking at the ingredients thought am a moment what I can come up with very quickly.I picked all these ingredients ,kept the chickpea for roasting ,diced the rest of it into cubes ,went to dress up and then mixed everything together and packed to office without even tasting it.
At lunch I was really worried how it will be tasting.I thought if it's not tasting good ,I will do takeaway from nearby cafe's.I tasted the salad and it was yumm!!
Note:Got this idea from several salads I have been observing and trying out at different cafe's and restaurants.Thanks to them.This salad was a life saver!!

Shebin Shukoor @cook_7799569

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Ingredients

3 servings

1 Cucumber-1/2 of cucumber diced
25 gm .salad leaves - (Spinach,Rocket leaves-green and purple)
130 gm.cherry tomato, halved (Can use normal tomatoes as well)
1.avocado diced
1 can.chickpeas-, drained and rinsed (425-450 g)
1 tablespoon (tbsp).olive oil-
1.smoked paprika
1 tbsp.extra virgin olive oil -
1 tbsp.fresh lemon juice
1/2 tsp.black pepper-
1/2 tsp.garlic salt (optional)
to taste.salt

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Steps

1

Preheat oven to 400°F (200°C).In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt/normal salt
2

Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
3

In a large bowl,mix ingredients 1 to 4.Then add roasted chickepeas and toss well.
4

In a small bowl,mix ingredients 8,9,10 and salt.Then add this mixture to the large bowl.Mix well until combined.
5

Serve it small salad bowl and enjoy
6

Tips:1.You can add this salad into a wrap and have it.It would be healthy relishing wrap.2.If you don't have oven to roast it,just dry roast in 1tbsp oil oil in a pan(never use extra virgin oil for frying as it can be used only in salads)