Description
A fresh and healthy vegan avocado and chickpea salad that combines creamy avocado, protein-rich chickpeas, and crisp vegetables with a zesty lemon dressing. Perfect as a light lunch or a side dish, this no-cook Mediterranean-inspired salad is easy to prepare and full of vibrant flavors.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley or cilantro, chopped
Dressing & Seasonings
- Juice of 1 lemon
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: 1/4 teaspoon garlic powder or a pinch of red pepper flakes for extra flavor
Instructions
- Mash Chickpeas: In a medium bowl, mash the chickpeas slightly with a fork, leaving some whole for texture to create a satisfying consistency.
- Add Vegetables and Herbs: Add the diced avocado, finely chopped red onion, halved cherry tomatoes, and chopped parsley or cilantro to the bowl.
- Dress the Salad: Drizzle the lemon juice and olive oil over the salad ingredients for freshness and a light tang.
- Season and Toss: Sprinkle salt, black pepper, and optional seasonings like garlic powder or red pepper flakes. Gently toss everything until well combined, ensuring flavors are evenly distributed.
- Adjust and Serve: Taste the salad and adjust seasoning as needed. Serve immediately for best texture or chill for 15–20 minutes to let flavors meld together.
Notes
- This salad is delicious on its own, stuffed into pita breads, or served over a bed of greens.
- Add sliced cucumber or bell pepper for an extra crunchy texture.
- Best enjoyed fresh, as the avocado might brown if left too long.
