Description
Chickpea Avocado Salad is a delightful and nutritious dish that combines the creamy texture of ripe avocados with the hearty goodness of chickpeas, making it a perfect choice for a light lunch or a refreshing side dish.
Ingredients
Scale
- 1 can of chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 cup mixed greens (spinach or arugula)
- Fresh herbs (cilantro or parsley), chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the chickpeas by draining and rinsing them under cold water.
- Cut the avocado in half, remove the pit, scoop out the flesh, and dice it into bite-sized pieces.
- Chop the cucumber into small cubes, slice the cherry tomatoes in half, and thinly slice the red onion.
- In a large mixing bowl, combine the chickpeas, avocado, cucumber, cherry tomatoes, red onion, and fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad and toss gently.
Notes
- Be careful not to over-mix the salad to keep the avocado intact.
- Use ripe avocados for the best flavor and texture.
- Season the salad properly with salt and lemon juice.
- Store the salad without dressing and avocado to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Chickpea, Avocado, Salad, Vegan, Healthy, Quick Meal