VEGAN CHICKPEA SALAD
This Vegan Chickpea Salad is a refreshing and nourishing dish, perfect for a light lunch or side. The creamy avocado pairs beautifully with the crunchy cucumber and sweet cherry tomatoes, while chickpeas boost plant-based protein and fibre. Tossed with a simple olive oil and lemon juice dressing, this salad is delicious and nutritious. Ideal for a quick meal or snack, you can enjoy it on its own or serve it alongside other dishes. The fresh, vibrant ingredients make this salad a healthy option full of flavour.
RECIPE CATEGORY
Lunch, Dinner, Snack, Side
SERVING SIZE
1 serving
CUISINE
Mediterranean
PREPARATION / TECHNIQUES
No-Cook, 5 Ingredients or Less
OCCASION / HOLIDAY
Picnic, Summer, Spring, Light Lunch, Weeknight Meal
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Cholesterol, Quick & Easy, Organic
DISH TYPE
Salad, Side Dish
INGREDIENTS FOR VEGAN CHICKPEA SALAD
- 1/4 cup chickpeas, rinsed
- 1/4 cucumber, diced
- 1/4 avocado, diced
- 1/4 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 200
- Protein: 4g
- Carbohydrates: 15g
- Fibre: 7g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 150mg
- Sugars: 2g
PREPARATION FOR VEGAN CHICKPEA SALAD
- Prepare the Vegetables: Dice the cucumber and avocado, and halve the cherry tomatoes.
- Rinse the Chickpeas: Rinse them under cold water and drain them well.
- Ingredients: Mix chickpeas, diced cucumber, avocado, and cherry tomatoes in a bowl.
- Make the Dressing: Whisk the olive oil, lemon juice, salt, and pepper in a small bowl.
- Toss the Salad: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Serve: Serve immediately for maximum freshness and flavour.
PREP TIME
10 minutes
COOKING TIME
None
TIPS FOR VEGAN CHICKPEA SALAD
- For added flavour, let the salad sit for 10-15 minutes after tossing to allow the flavours to meld together.
- Use ripe but firm avocados to avoid becoming too mushy when mixed.
- Add chopped red onion or bell peppers to the salad if you prefer a crunchier texture.
VARIATIONS
- Add a handful of mixed greens or spinach for extra nutrients and volume.
- Sprinkle sunflower or hemp seeds on top for added crunch and healthy fats.
- For more protein, include some quinoa or tofu to fill the salad more.
- Substitute lemon juice with lime juice for a slightly tangier flavour.
PREPPING AND STORAGE
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 1 day. Drizzle the avocado with extra lemon juice before storing it to keep it from browning.
- Freezer: We don’t recommend freezing it due to the high water content of the vegetables and avocado, which can become mushy after thawing.