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Avocado Chickpea Salad


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  • Author: Emily
  • Total Time: 15 minutes
  • Yield: 1 large salad bowl (4 servings) 1x
  • Diet: Low Calorie

Description

This quick and easy Avocado Chickpea Salad is a healthy, protein-packed, and delicious dish perfect for lunch, dinner, or meal prep. It’s vegan, gluten-free, and bursting with flavor!


Ingredients

Scale

Ingredients:

Salad Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 large ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, finely chopped
  • 1 cucumber, diced
  • 2 cups mixed greens or spinach (optional)

Dressing Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper (to taste)
  • 1 tablespoon fresh parsley or cilantro, chopped (optional)

Instructions

Instructions:

  1. Prepare the Ingredients:
    • Drain and rinse the chickpeas thoroughly.
    • Dice the avocados, cherry tomatoes, cucumber, and red onion.
  2. Make the Dressing:
    • In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  3. Assemble the Salad:
    • Combine the chickpeas, avocado, tomatoes, cucumber, onion, and greens in a large mixing bowl.
    • Drizzle the dressing over the salad.
  4. Toss and Serve:
    • Gently toss the salad to coat the ingredients with the dressing. Be careful not to mash the avocado.
    • Serve immediately or refrigerate for up to 1 hour before serving.

Notes

Recipe Notes:

  • For extra crunch, add toasted sunflower seeds or roasted chickpeas on top.
  • To prevent avocado browning, toss it with lemon juice before mixing into the salad.
  • Prep Time: 15 minutes
  • Category: Salads
  • Method: Toss and Serve
  • Cuisine: Vegan/Gluten-Free