Chickpea and Avocado Salad
This vivid and fresh salad of chickpeas and avocado is full of protein, taste, and good fats. Juicy cherry tomatoes, crisp vegetables, substantial chickpeas, and creamy avocado are all combined in this simple salad and dressed with a zesty lemon vinaigrette. It’s ideal as a quick meal prep option, a side dish, or even a light lunch. This salad is tasty and nutritious, with only a few basic ingredients and strong tastes!
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely diced
¼ cup cucumber, diced (optional)
¼ cup fresh parsley or cilantro, chopped
¼ cup feta cheese, crumbled (optional)
1 tbsp olive oil
1 tbsp lemon juice (or lime juice)
½ tsp garlic powder
½ tsp ground cumin
½ tsp salt (or to taste)
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
Instructions:
In a large bowl, combine chickpeas, avocado, cherry tomatoes, red onion, cucumber, and fresh herbs.
In a small bowl, whisk together olive oil, lemon juice, garlic powder, cumin, salt, pepper, and red pepper flakes.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with crumbled feta cheese (if using) and serve immediately.
Enjoy as a side dish or as a light, protein-packed meal!
Here are some helpful tips to make your Chickpea and Avocado Salad even better:
Tips for the Best Chickpea and Avocado Salad
Use Fresh Ingredients Ripe avocados, fresh cherry tomatoes, and crisp cucumbers will enhance the flavor and texture.
Rinse and Dry Chickpeas Drain and rinse canned chickpeas well, then pat them dry to avoid excess moisture in the salad.
Massage the Dressing Let the chickpeas sit in the dressing for 5–10 minutes before adding the avocado. This boosts flavor absorption.
Add Avocado Last To prevent it from getting mushy, toss in the avocado right before serving.
Customize It! Add extras like quinoa, roasted sweet potatoes, arugula, or nuts (like toasted almonds or pepitas) for more texture.
Keep It Fresh If making ahead, store without avocado and add it just before eating. A squeeze of extra lemon juice can help keep it from browning.