Healthy Avocado Chickpea Salad
A fresh, protein-packed vegan salad with chickpeas, creamy avocado, crisp vegetables, and a bright lemon dressing.
Equipment
- Mixing bowls
- Knife
- Cutting board
- Citrus zester
Ingredients
Salad
- 2 cups chickpeas cooked, drained and rinsed
- 2 avocados ripe, diced
- 1 cup cherry tomatoes halved
- 0.5 cup cucumber diced
- 0.25 cup red onion finely chopped
- 0.25 cup fresh parsley or cilantro chopped
Dressing
- 2 tbsp lemon juice fresh
- 1 tsp lemon zest
- 2 tbsp olive oil extra virgin
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Drain and rinse chickpeas, then pat dry.
- Dice avocado, tomatoes, cucumber, onion, and herbs.
- Whisk lemon juice, zest, olive oil, salt, and pepper in a small bowl.
- Add chickpeas and vegetables to a large bowl.
- Gently fold in avocado.
- Pour dressing over salad and toss gently.
- Taste and adjust seasoning. Serve immediately.
Notes
For best texture, add avocado just before serving.