Introduction
Looking for a fresh, protein-packed meal that comes together in minutes? This Avocado Chickpea Salad is about to become your new favorite lunch option. I’ve combined creamy avocados with hearty chickpeas to create a satisfying dish that’s both nutritious and incredibly tasty. What I love most about this recipe is its versatility – you can enjoy it as is, stuff it in a sandwich, or serve it over crisp greens for a complete meal.
Ingredients
- 2 ripe avocados, diced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 red onion, finely diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Pro tip: If your avocados aren’t quite ripe, place them in a paper bag with a banana overnight to speed up the ripening process.
Instructions
- Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel.
- In a large bowl, combine the diced avocados, chickpeas, red onion, cucumber, and cherry tomatoes.
- Add the chopped cilantro, olive oil, lemon juice, and cumin to the bowl.
- Gently toss all ingredients together, being careful not to mash the avocados too much.
- Season with salt and pepper to taste.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 15 minutes (no cooking required!)
Servings: 4 generous portions
Recipe Notes
– Store any leftovers in an airtight container with a piece of plastic wrap pressed directly onto the surface of the salad to prevent browning.
– For meal prep, prepare all ingredients except the avocado and combine them just before serving.
– Make it spicy by adding a diced jalapeño or a pinch of red pepper flakes.
– To make this salad more filling, add quinoa or serve it with pita bread.
– The salad tastes best when served at room temperature, as cold temperatures can dull the flavors.
– If you’re not a fan of cilantro, fresh parsley makes an excellent substitute.
This Avocado Chickpea Salad stays fresh in the refrigerator for up to 24 hours, though it’s best enjoyed the day it’s made. The combination of protein-rich chickpeas and healthy fats from the avocado makes this a perfectly balanced meal that will keep you satisfied for hours.
Avocado Chickpea Salad
Ingredients
- 2 ripe avocados diced
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 red onion finely diced
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel.
- In a large bowl, combine the diced avocados, chickpeas, red onion, cucumber, and cherry tomatoes.
- Add the chopped cilantro, olive oil, lemon juice, and cumin to the bowl.
- Gently toss all ingredients together, being careful not to mash the avocados too much.
- Season with salt and pepper to taste.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
