Description
This Chickpea Avocado Salad is a fresh, nutritious Mediterranean-inspired dish featuring creamy avocado, protein-rich chickpeas, and crisp vegetables tossed in a bright lemon and olive oil dressing. Perfect as a light lunch or a flavorful side, this salad is quick to prepare and packed with wholesome ingredients.
Ingredients
Salad Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
Dressing
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables and Chickpeas: In a large bowl, combine the drained and rinsed chickpeas, diced avocados, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley to create the salad base.
- Make the Dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper until well emulsified to create a bright and tangy dressing.
- Toss the Salad: Pour the dressing over the combined salad ingredients and gently toss everything together to ensure even coating without mashing the avocado.
- Serve or Chill: Serve the salad immediately for the freshest texture, or refrigerate for about 15 minutes to allow flavors to meld before serving.
Notes
- Best enjoyed fresh to maintain the creamy texture of avocado.
- Add crumbled feta cheese for an extra layer of flavor.
- This salad also works great as a sandwich filling or wrap stuffing for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
