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:
- Prepare the Ingredients:
- Drain and rinse the chickpeas thoroughly.
- Dice the avocados, cherry tomatoes, cucumber, and red onion.
- Make the Dressing:
- In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Assemble the Salad:
- Combine the chickpeas, avocado, tomatoes, cucumber, onion, and greens in a large mixing bowl.
- Drizzle the dressing over the salad.
- 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