Chickpea Avocado Salad (Printable Version)
Creamy avocado and chickpeas mixed with fresh vegetables in a tangy lemon dressing for a healthy meal.
# Everything You’ll Need:
→ Legumes
01 -
1 can (15 oz) chickpeas, drained and rinsed
→ Produce
02 -
1 ripe avocado, diced
03 -
1 cup cherry tomatoes, halved
04 -
1/2 red onion, finely chopped
05 -
1 cucumber, diced
06 -
1 bell pepper (any color), diced
07 -
1/4 cup fresh parsley, chopped
08 -
1/4 cup fresh cilantro, chopped
09 -
1 lemon, juiced
→ Oils & Condiments
10 -
3 tablespoons olive oil
11 -
Salt and black pepper to taste
12 -
Optional: 1/4 teaspoon red pepper flakes
# Steps to Cook:
01 -
Drain and rinse chickpeas under cold water to remove excess salt and preservatives. Set aside to drain thoroughly.
02 -
In a large mixing bowl, combine diced avocado, halved cherry tomatoes, finely chopped red onion, diced cucumber, and diced bell pepper.
03 -
Add the rinsed chickpeas to the vegetable mixture. Stir gently to combine without crushing the avocado.
04 -
In a small bowl, whisk together lemon juice and olive oil. Season with salt, black pepper, and optional red pepper flakes until well emulsified.
05 -
Pour dressing over the salad mixture. Using a spatula or large spoon, toss gently until all ingredients are evenly coated.
06 -
Sprinkle chopped parsley and cilantro over the salad and give it another gentle toss to incorporate fresh herbs.
07 -
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately or refrigerate for 30 minutes to meld flavors.
# Extra Suggestions:
01 -
Add avocado just before serving if refrigerating to prevent browning. Leftovers can be stored 1-2 days in the refrigerator.