Fresh and crunchy: Chickpea Avocado Salad with Pomegranate

Avocado Chickpea Salad

Chickpeas pep up any dish: combined with avocado and pomegranate, these legumes taste unbelievably delicious in a homemade salad. A real superfood meal!

Chickpea Avocado Salad with Pomegranate

Yield: 4

Chickpea Avocado Salad with Pomegranate


  • 530 g chickpeas (cooked)
  • 2 Tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & pepper (to taste)
  • 1 green onion
  • 2 avocados
  • Juice of 1 lemon
  • 8 Tbsp pomegranate seeds


  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Rinse and dry the chickpeas. Then toss them with olive oil, salt, pepper, paprika, and garlic powder. Spread the chickpeas on the baking sheet and bake for 25 minutes.
  3. In the meantime, slice the green onion into rings and dice the avocado. Toss everything with lemon juice and the baked chickpeas in a bowl.
  4. Finally, stir in the pomegranate seeds.





Julia Denner Dietitian Julia is a creative cook. She is convinced that a varied diet and regular exercise are the keys to success. View all posts by Julia Denner »