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Chickpea Avocado Salad with Lemon Dressing

A light and refreshing salad combining creamy avocado, hearty chickpeas, and fresh vegetables, all tied together with a tangy lemon dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado, diced Choose avocados that yield slightly to pressure.
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
Dressing
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • to taste salt and pepper

Method
 

Preparation
  1. Start by draining and rinsing the canned chickpeas under cold water.
  2. Dice the ripe avocado, halve the cherry tomatoes, and finely chop the red onion and fresh parsley.
Mixing the Salad
  1. In a large bowl, combine the rinsed chickpeas, diced avocado, halved cherry tomatoes, chopped red onion, and parsley.
  2. Gently mix to avoid mashing the avocado.
Making the Dressing
  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Combining
  1. Drizzle the dressing over the salad and gently toss everything to coat.
  2. Taste and adjust seasoning if needed.
Serving
  1. Serve immediately or refrigerate for a more chilled version.

Notes

Prepare the salad right before serving to keep the avocados from browning. You can customize by adding diced cucumber, bell peppers, or crumbled feta cheese. Store in an airtight container in the refrigerator and consume within 1-2 days.