Chickpea and Avocado Salad

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.