Description
A fresh and flavorful chickpea avocado salad, perfect for busy weeknights. Creamy avocado, protein-rich chickpeas, and a zesty lemon dressing make this a satisfying meal without any cooking.
Ingredients
Fresh Produce
- 1 can chickpeas (Rinsed and drained)
- 1 ripe avocado (Slightly soft but not mushy)
- 1 cup cherry tomatoes (Chopped)
- 1 medium cucumber (Chopped)
- 1/4 medium red onion (Soaked in cold water for 10 minutes for milder flavor)
- 1/4 cup fresh parsley or cilantro (Chopped, optional mint leaves can be added as well)
Dressing
- 3 tablespoons olive oil (Good quality)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove (Grated)
- 1 teaspoon honey or maple syrup
- 1 teaspoon red wine vinegar
- 1 pinch salt
- to taste black pepper
Instructions
Quick Prep
- Rinse and drain the chickpeas thoroughly. Pat dry with a towel.
- Chop the tomatoes, cucumber, red onion, and avocado into bite-sized pieces.
- Chop parsley or cilantro and optionally add a few fresh mint leaves.
- Whisk together the dressing ingredients and taste to adjust flavors.
Toss and Serve
- In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, and herbs.
- Fold in the avocado gently.
- Pour the dressing over and toss gently to coat.
- Finish with an extra squeeze of lemon and a pinch of flaky salt. Serve immediately or chill for 10-15 minutes.
Notes
For added flavor, you can include crumbled feta, roasted red peppers, or diced mango. Pair it with grilled chicken or serve it in pita for a complete meal. Store leftovers according to storage recommendations.
- Prep Time: 15 minutes
- Category: Light Meal, Salad
- Cuisine: Healthy, Mediterranean