Chickpea and Avocado Salad
Description
This Chickpea and Avocado Salad is a vibrant, protein-packed dish full of creamy avocado, tender chickpeas, and crisp vegetables, all tossed in a zesty lemon dressing. Perfect for a quick lunch, a light dinner, or a nutritious side dish, it combines creaminess, crunch, and a hint of tang in every bite. Vegan, gluten-free, and loaded with fiber, it’s a healthy and satisfying option for any time of day.
Ingredients
Salad:
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 large ripe avocado, diced
1 small cucumber, diced
1 cup cherry tomatoes, halved
1/4 small red onion, finely chopped
2 tablespoons fresh parsley or cilantro, chopped
1/4 cup roasted sunflower seeds or pumpkin seeds (optional, for crunch)
Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste
Instructions
Prep the Ingredients
Drain and rinse the chickpeas thoroughly.
Dice the avocado and cucumber, halve the cherry tomatoes, and finely chop the red onion and herbs.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Assemble the Salad
In a large mixing bowl, combine chickpeas, avocado, cucumber, cherry tomatoes, red onion, and herbs.
Pour the dressing over the salad and gently toss to coat all ingredients.
Add Crunch (Optional)
Sprinkle roasted sunflower or pumpkin seeds on top just before serving for an added crunch.
Serve
Serve immediately, or chill in the fridge for 15–20 minutes for a refreshing cold salad.
Time Estimates
Prep Time: 10 minutes
Cook Time: 0 minutes (no cooking required)
Total Time: 10–15 minutes
Tips
Use ripe avocados for creaminess; slightly underripe avocados may taste bland.
Add a pinch of smoked paprika or chili flakes for a subtle kick.
Can be stored in the fridge for up to 1 day, but avocado may brown over time.
Common Questions & Answers
Q1: Can I use dried chickpeas?
A1: Yes! Soak 1 cup dried chickpeas overnight and boil until tender (~45–60 minutes). Then use as instructed.
Q2: Can I add cheese?
A2: Absolutely! Feta or goat cheese pairs beautifully with this salad.
Q3: Can I make it ahead?
A3: You can prep all ingredients separately, but add avocado just before serving to avoid browning.
Q4: Can this be a meal prep option?
A4: Yes, but store the dressing separately and combine just before eating for best freshn