Description
A refreshing and nutritious Avocado Chickpea Salad that combines creamy avocado, protein-rich chickpeas, and fresh vegetables tossed in a zesty lemon and olive oil dressing. Perfect for a quick, no-cook meal that’s both vegan and Mediterranean-inspired, ideal for lunch or a light dinner.
Ingredients
Scale
Salad Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cucumber, diced
- 2 tablespoons fresh parsley or cilantro, chopped
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the drained and rinsed chickpeas, diced avocado, halved cherry tomatoes, finely chopped red onion, diced cucumber, and chopped fresh parsley or cilantro.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper until well combined to create a flavorful dressing.
- Toss the Salad: Pour the dressing over the bowl with the salad ingredients and gently toss everything together to evenly coat the vegetables and chickpeas with the dressing.
- Serve or Chill: Serve the salad immediately for the freshest texture. Alternatively, chill it in the refrigerator for up to 1 hour before serving to blend the flavors.
Notes
- For extra flavor, add crumbled feta cheese or a sprinkle of za’atar.
- If preparing ahead, add the avocado just before serving to prevent it from browning.
