Crispy Avocado Noodle Salad
This salad is a vibrant explosion of flavors and textures with crispy chickpeas, creamy avocado, and zesty dressing that’ll make you question how it’s even v...
I’ve always had a thing for salads that feel like a party on a plate, and this Crispy Avocado Noodle Salad is no exception!
It’s a dish I whipped up one hot summer afternoon, and the combination of crispy textures with creamy avocado was a total game changer.
Plus, it’s so easy to make that you’ll want to toss it together all the time, no matter the season.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Zucchini noodles are a fun, low-carb alternative to pasta, and they soak up flavors beautifully! If you’re not into zucchini, feel free to use rice noodles or whatever noodle alternative you fancy. The crispy chickpeas are the real stars here, so don’t skip roasting them—they add such a satisfying crunch!
Tips & Notes
- •I love adding a sprinkle of nutritional yeast on top for an extra cheesy flavor without the cheese!
- •If you want to kick it up a notch, try adding some sliced jalapeños for a spicy twist.
Recipe Variations
- •Sometimes I’ll throw in some roasted sweet potatoes if I want to make it a bit heartier.
- •You can swap out the chickpeas for crispy tofu or tempeh for another protein-packed option!
Storage & Freezing
If you have leftovers, store the salad in an airtight container in the fridge for up to 2 days. Just keep in mind that the avocado may brown a bit, but it’ll still be tasty!
Frequently Asked Questions
Can I make this salad ahead of time?
I wouldn’t recommend making it too far in advance since the avocado can brown, but you can prep the chickpeas and dressing earlier in the day. Just toss everything together right before serving.
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This salad is a vibrant explosion of flavors and textures with crispy chickpeas, creamy avocado, and zesty dressing that’ll make you question how it’s even v...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a mixing bowl, toss the rinsed and drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper until they’re well coated.
- 3
Spread the chickpeas in a single layer on a baking sheet. Roast in the oven for about 20 minutes, shaking the pan halfway through until they’re crispy.
- 4
While the chickpeas are roasting, prepare your dressing. In a small bowl, whisk together lime juice, maple syrup, sesame oil, and sriracha (if using). Set aside.
- 5
In a large mixing bowl, combine the zucchini noodles, diced avocado, halved cherry tomatoes, and chopped cilantro.
- 6
Once the chickpeas are done and crispy, let them cool slightly, then add them to the salad mix.
- 7
Drizzle the dressing over the salad and toss gently to combine everything without smashing the avocado.
- 8
Serve immediately and enjoy the crunchy, creamy, zesty goodness!
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