Steps

1. Preheat the oven to 200°C (400°F). Spread the drained chickpeas on a baking sheet and toss with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until crispy.
2. In a large bowl, combine the diced avocado, halved cherry tomatoes, and chopped cilantro.
3. Once the chickpeas are roasted, let them cool slightly before adding them to the bowl with the avocado mixture.
4. Drizzle the lime juice over the salad, gently toss everything together, and season with additional salt and pepper to taste.
5. Serve immediately, garnished with extra cilantro if desired.