CHICKPEA SALAD WITH AVOCADO
This Chickpea Salad with Avocado is a quick, healthy, refreshing meal perfect for a light lunch or dinner with creamy avocado, crunchy cucumber and hearty chickpeas. This dish is seasoned with fresh parsley, lemon juice, salt and pepper for a burst of spicy flavour. The salad combines vegetable protein, fibre and healthy fats, making it a nutrient-dense filling option. It is also versatile, gluten-free and vegan, ideal for various dietary preferences. Whether alone or as a side dish, this salad is an easy way to make a nutritious meal.
RECIPE CATEGORY
Lunch, Dinner, Snack, Side, Entrée
SERVING SIZE
1 serving
CUISINE
Mediterranean, Middle Eastern, American
PREPARATION/TECHNIQUES
No-Cook, One-Pot Wonders, Marinate
OCCASION/HOLIDAY
Weeknight Dinner, Summer, Picnic, Potluck, Family Reunion, Cinco de Mayo, Ramadan, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, High Fibre, Low Cholesterol, Gluten-Free, Quick & Easy, Vegetarian
DISH TYPE
Salad, Bowl, Side Dish
INGREDIENTS
There are the following ingredients for Chickpea Salad with Avocado:
- 50g canned chickpeas, drained
- 1/4 avocado, diced
- 1/4 cucumber, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 190
- Protein: 6g
- Fat: 10g
- Carbohydrates: 18g
- Fibre: 7g
- Sodium: 150mg
- Sugar: 2g
PREPARATION
These steps are followed for the preparation of Chickpea Salad with Avocado:
- Chop the vegetables: Cut avocado and cucumber into bite-sized pieces to give the salad a creamy or crunchy texture.
- Mix the chickpeas and veggies: In a bowl, combine the drained chickpeas with the diced avocado, chopped cucumber and fresh parsley. The chickpeas provide vegetable protein and dietary fibre, while the cucumber and parsley provide freshness.
- Add lemon juice and seasoning: Drizzle 1 teaspoon of fresh lemon juice over the salad to give it a light, spicy taste. Season with salt and pepper, balancing the richness of the avocado with the citrus juice.
- Serve immediately: Toss the salad gently to mix all the ingredients. Serve fresh for the best flavour and texture. This salad is perfect as a light meal or can be paired with whole grains or grilled vegetables for a heartier dish.
PREP TIME
5 minutes
COOKING TIME
No cooking required
TIPS
- Rinse chickpeas: Rinse the canned chickpeas under cold water before using them to remove excess sodium and improve flavour.
- Prevent avocado browning: To keep the avocado from browning, toss it in lemon juice immediately after dicing. This will help preserve its colour and prevent oxidation.
- Serve chilled: For a more refreshing dish, chill the salad for 10-15 minutes before serving.
VARIATIONS
- Add protein: Boost the protein by adding quinoa, grilled tofu, or tempeh to make the salad more filling.
- Change the dressing: Swap lemon juice for a balsamic vinaigrette or a light tahini dressing for a creamy texture.
- Extra vegetables: Include cherry tomatoes, bell peppers, or red onion for more colour and flavour.
- Add grains: Serve the salad on a bed of cooked quinoa, farro or brown rice to make it more substantial.
PREPPING AND STORAGE
- Fridge storage: Store leftovers in an airtight container in the fridge for up to 2 days. Be mindful that the avocado may brown slightly, so adding extra lemon juice can help maintain freshness.
- Freezing: This salad is best enjoyed fresh and unsuitable for freezing due to the avocado and cucumber, which can become watery upon thawing.