Looking for a quick, nutritious meal that’s bursting with flavor? This Chickpea and Avocado Salad has become my go-to lunch option when I want something satisfying yet light. It’s packed with protein, healthy fats, and fresh ingredients that come together in minutes. What I love most about this recipe is how it combines creamy avocado with hearty chickpeas to create a perfectly balanced dish that works great as a main course or side dish.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 medium red onion, finely chopped
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- Juice of 2 fresh limes
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly in a colander. Pat them dry with a paper towel to remove excess moisture.
- In a large bowl, combine the chickpeas, diced avocado, chopped red onion, halved cherry tomatoes, and diced cucumber.
- Add the fresh cilantro, olive oil, lime juice, and cumin to the bowl.
- Gently toss all ingredients together, being careful not to mash the avocados.
- Season with salt and pepper to taste.
- Let the salad rest for 5-10 minutes before serving to allow the flavors to meld together.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4-6 main course portions or 8 side servings
Recipe Notes
Here are some helpful tips to make your Chickpea and Avocado Salad perfect every time:
- Choose avocados that yield slightly to gentle pressure for the perfect texture.
- If making ahead, add the avocado just before serving to prevent browning.
- For meal prep, prepare all ingredients except avocado and store separately. Combine when ready to eat.
- To reduce the bite of raw red onion, soak chopped pieces in cold water for 10 minutes before adding to the salad.
- The salad can be stored in an airtight container for up to 24 hours, though it’s best enjoyed fresh.
- For added protein, you can toss in some crumbled feta cheese or toasted pumpkin seeds.
- Feel free to substitute cilantro with parsley if you’re not a fan of cilantro.
This versatile salad works great for lunch boxes, picnics, or as a refreshing summer dinner. The combination of protein-rich chickpeas and heart-healthy avocados makes it filling enough to serve as a complete meal, while still keeping things light and fresh.
Chickpea and Avocado Salad
Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 2 ripe avocados diced
- 1 medium red onion finely chopped
- 2 cups cherry tomatoes halved
- 1 cucumber diced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons extra virgin olive oil
- Juice of 2 fresh limes
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly in a colander. Pat them dry with a paper towel to remove excess moisture.
- In a large bowl, combine the chickpeas, diced avocado, chopped red onion, halved cherry tomatoes, and diced cucumber.
- Add the fresh cilantro, olive oil, lime juice, and cumin to the bowl.
- Gently toss all ingredients together, being careful not to mash the avocados.
- Season with salt and pepper to taste.
- Let the salad rest for 5-10 minutes before serving to allow the flavors to meld together.
