Move over, banana bread — there’s a new star in town! 🌿 If you’re craving something fresh, vibrant, and nourishing, this Chickpea Avocado Salad is about to win your heart. Perfect for spring gatherings, Easter brunches, or quick weekday lunches, this salad combines creamy avocado, hearty chickpeas, and crisp veggies in a zesty dressing that’s anything but boring.
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Why You’ll Love This Chickpea Avocado Salad
It’s light, colorful, and bursting with texture — everything you want in a refreshing, wholesome dish.
- Light & Refreshing: Bright flavors balance heavier holiday fare.
- Protein-Packed: Chickpeas keep you full and satisfied.
- Quick & Easy: Ready in 10 minutes with no cooking required.
- Customizable: Add your favorite veggies or proteins to make it your own.
- Perfect for Any Occasion: Serve it as a side, a main, or even stuffed in pita bread.
The taste? Think creamy, tangy, and slightly nutty — a harmony of flavors that makes each bite addictive.
Ingredients You’ll Need
Serves 4
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- ½ red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 2 tablespoons fresh parsley or cilantro, chopped
- Juice of 1 lemon or lime
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Optional Add-ins:
- Feta cheese or crumbled goat cheese
- A pinch of chili flakes for heat
- Chopped spinach or arugula for extra greens
Tools You’ll Need
- Mixing bowl
- Knife and cutting board
- Spoon or salad tongs
Step-by-Step: How to Make Chickpea Avocado Salad
Step 1: Prep the Ingredients
Drain and rinse chickpeas. Dice the avocado, cucumber, and onion; halve the cherry tomatoes.
Step 2: Mix It All Together
In a large bowl, combine chickpeas, avocado, cucumber, onion, and tomatoes.
Step 3: Dress It Up
Whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss gently to coat.
Step 4: Finish & Serve
Top with fresh herbs and any optional add-ins like feta or chili flakes. Serve immediately and enjoy the freshness!
What to Serve With Chickpea Avocado Salad
This salad pairs beautifully with:
- Grilled chicken or salmon
- Stuffed pita or naan wraps
- Roasted potatoes or sweet potatoes
- A slice of crusty bread
It’s also perfect as part of a brunch spread, Easter side dish, or light lunch on its own.
Tips for Success
- Use ripe avocados: They should be slightly soft to the touch for the best creamy texture.
- Toss gently: Chickpeas are sturdy, but avocados can mash easily.
- Add dressing just before serving to keep everything fresh and vibrant.
- Meal prep tip: Mix everything except avocado ahead of time; add it right before eating.
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 2 days.
- If you’re prepping ahead, store the dressing separately and add fresh avocado before serving.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes! Cook them until tender, cool completely, and then use as directed.
Can I make this salad vegan?
It already is! Just skip any cheese toppings or use a dairy-free alternative if desired.
What can I use instead of lemon juice?
Lime juice or even a splash of apple cider vinegar adds a nice tangy kick.
Nutrition Information (Per Serving)
- Calories: ~280
- Protein: 9g
- Carbs: 25g
- Fat: 18g
- Fiber: 8g
Chickpea Avocado Salad
Ingredients
Method
- Drain and rinse chickpeas. Dice the avocado, cucumber, and onion; halve the cherry tomatoes.
- In a large bowl, combine chickpeas, avocado, cucumber, onion, and tomatoes.
- Whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss gently to coat.
- Top with fresh herbs and any optional add-ins like feta or chili flakes. Serve immediately and enjoy the freshness!
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