Description
A vibrant and healthy Avocado Chickpea Salad that combines creamy avocado with protein-rich chickpeas, fresh vegetables, and a zesty lemon dressing. Perfect for a quick, nutritious meal or a light lunch, this Mediterranean-inspired vegan and gluten-free salad requires no cooking and comes together in just 10 minutes.
Ingredients
Scale
Salad Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 large ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cucumber
- 2 tablespoons chopped fresh parsley or cilantro
Dressing Ingredients
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine salad ingredients: In a large bowl, add the drained and rinsed chickpeas, diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cucumber, and freshly chopped parsley or cilantro. Gently mix these ingredients until evenly distributed.
- Prepare the dressing: In a small bowl, whisk together the lemon juice, olive oil, garlic powder, salt, and pepper until the dressing is well emulsified and flavorful.
- Toss the salad: Pour the dressing over the combined salad ingredients and gently toss everything together until the salad is thoroughly coated with the dressing. Be careful to avoid mashing the avocado.
- Serve immediately: For the best texture and flavor, serve the salad right away. Enjoy it on its own, in a wrap, or alongside pita chips for a complete Mediterranean-inspired meal.
Notes
- Best enjoyed the day it’s made as avocado may brown over time.
- To keep the salad fresher longer, add the avocado just before serving.
- This salad is delicious on its own, in a wrap, or served with pita chips.
