Preparation Steps

• Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
• In a bowl, mix drained chickpeas with olive oil, paprika, cumin, cayenne, salt, and pepper until evenly coated.
• Spread chickpeas on the baking sheet and bake for 20-25 minutes, shaking the pan halfway through.
• In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and red bell pepper.
• Blend avocado, lime juice, honey (or maple syrup), and water in a blender until creamy. Adjust consistency with water as needed.
• Allow baked chickpeas to cool briefly, then add them to the salad bowl.
• Drizzle avocado dressing over the salad, toss gently to combine.
• Garnish with cilantro or parsley and serve immediately.