Chickpea Salad with Avocado: A Refreshing Twist for You
A delicious and nutritious chickpea salad with creamy avocado, perfect for a quick meal or side dish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine chickpeas, avocado, cucumber, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or refrigerate for later.
Notes
- For a spicy kick, add diced jalapeños.
- This salad is best served fresh but can be stored in the fridge for one day.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Chickpea Salad, Avocado Salad, Healthy Salad, Vegan Recipe