Description
This Avocado Chickpea Salad is a fresh, hearty, and nutrient-packed dish that’s perfect for a quick lunch or a light dinner. With creamy avocado, protein-packed chickpeas, and a zesty dressing, this salad is both satisfying and healthy. It’s a great option for anyone looking for a light meal that’s still full of flavor!
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 small cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, diced avocado, cucumber, red onion, and parsley.
- Drizzle the olive oil and lemon juice over the salad, tossing gently to coat everything evenly.
- Season with salt and pepper to taste.
- Serve immediately, or chill in the refrigerator for 20-30 minutes to let the flavors meld together.
Notes
- If you like a bit of spice, you can add a pinch of red pepper flakes or diced jalapeño.
- This salad is best served fresh, but it can be stored in an airtight container in the fridge for up to 1 day. If storing, keep the avocado from browning by adding extra lemon juice.
- You can customize the salad by adding other veggies like bell peppers or tomatoes, or even a sprinkle of feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad, Lunch, Healthy
- Method: No-Cook, Tossed
- Cuisine: Mediterranean, Vegan