Description
A fresh, creamy, and satisfying salad combining protein-rich chickpeas with buttery avocado, perfect as a light lunch, side dish, or healthy snack.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, peeled, pitted, and diced
- 1 small red onion, finely chopped
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- Juice of 1 lemon or lime
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, diced avocado, red onion, cucumber, and cherry tomatoes.
- Drizzle the lemon or lime juice and olive oil over the salad ingredients.
- Gently toss everything together, making sure the avocado stays relatively intact for some creamy bites.
- Stir in the chopped cilantro or parsley and season with salt and pepper to taste.
- Serve immediately for the freshest flavor, or chill in the fridge for 15–20 minutes to let the flavors meld.
Notes
- Use fresh lemon or lime juice to help keep avocado from browning.
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge up to 24 hours.
- For variations, try swapping herbs like basil or dill, add feta or goat cheese if not vegan, or toss in nuts/seeds for crunch.
- Adding chili flakes or hot sauce can add a spicy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
