Chickpea Avocado Salad Vibrant (Print Version)
Avocado and chickpeas mingled with lemon and crisp vegetables for a bright, nourishing dish.
# What You'll Need:
→ Main Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, finely chopped
06 - 1/4 cup fresh cilantro or parsley, chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 clove garlic, minced
10 - 1/2 teaspoon ground cumin
11 - Salt and black pepper, to taste
# How-To Steps:
01 - Place chickpeas, diced avocados, cherry tomatoes, cucumber, red onion, and cilantro or parsley in a large mixing bowl.
02 - In a small mixing bowl, whisk olive oil, freshly squeezed lemon juice, minced garlic, ground cumin, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the salad. Gently toss ingredients with a salad serving spoon, taking care to keep avocado pieces intact.
04 - Taste and adjust salt or pepper if needed. Serve immediately to preserve optimal texture.
# Expert Tips:
01 -
- Quick to make and no cooking required
- Filling and high in plant protein
- Full of vibrant veggies and healthy fats
- Naturally vegan and gluten-free
02 -
- Rich in plant-based protein from chickpeas
- Avocados deliver healthy fats and creamy mouthfeel
- Perfect for make-ahead lunches
- No gluten or dairy unless cheese is added
- Easy to customize with extra veggies or heat
03 -
- Always use fresh lemon and ripe avocados for best flavor
- Let the salad sit for two minutes before serving so flavors can develop
- Add chili flakes or jalapeño for a spicy kick that pairs well with creamy avocado