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Chickpea Avocado Salad

A fresh and vibrant salad bursting with protein and flavor, featuring creamy avocados and crunchy veggies, perfect for gatherings and weeknight dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado, diced
  • 1 small red onion, chopped
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by draining and rinsing the chickpeas under cold water.
  2. In a large mixing bowl, combine the diced avocado, chopped red onion, diced bell pepper, and halved cherry tomatoes.
  3. Gently fold the chickpeas into the bowl with the vegetables, being careful not to mash your avocado too much.
  4. Drizzle the olive oil and lime juice over the salad, then sprinkle with salt and pepper.
  5. Toss everything together carefully until all ingredients are well coated.
  6. Add the freshly chopped cilantro right before serving.

Notes

To ensure the best flavor, prepare the salad just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid over-mixing to prevent mushy avocado.