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Chickpea and Avocado Garden Salad -- Delicious quick salad recipe with a 1000 variations depending on what is in your garden or fridge. | ifoodreal.com

I have been waiting almost a whole year to post this chickpea avocado salad because it tastes best with vegetables straight from your garden or farmer’s market in my case.:)

A typical Ukrainian (Russian) salad consists of most common summer produce in Ukraine – tomatoes, cucumbers and onions. Salt and black pepper are a must! We didn’t grow red onions but white and green ones. As a kid, I hated onions and my kids are the same. They pick onions out from their plates as me and Alex are not willing to compromise on the flavour.

Chickpea and Avocado Garden Salad -- Delicious quick salad recipe with a 1000 variations depending on what is in your garden or fridge. | ifoodreal.comFor herbs I used cilantro because I added chickpeas and avocado but feel free to use dill or parsley. Some families added garlic as well (hello, Ukrainian salad). Instead of lemon we used white vinegar, you could also use limes. I sometimes also add a few drops of sesame oil because it resembles the taste of unrefined sunflower oil this salad was originally made with in the former USSR.

Chickpea and Avocado Garden Salad -- Delicious quick salad recipe with a 1000 variations depending on what is in your garden or fridge. | ifoodreal.com

This chickpea avocado salad is extremely versatile and will taste delicious in any variation, trust me. Natural juices from tomato and cucumber get released as soon as you add salt, so you don’t need much oil. Especially if you add avocado. I was craving Mediterranean/Ukrainian kind of salad, more of a meal type, with a lot of healthy fats (I specifically bought 2 bags of avocados because I’m tired of chasing them in a proper ripeness), an onion bite and a lot of garden veggies. You could also add any leafy greens like kale, Romaine lettuce, spinach etc. My aunt always added radishes too. Enjoy!

Chickpea and Avocado Garden Salad

Chickpea and Avocado Garden Salad

Ingredients

  • 2 x 14 oz cans chickpeas, drained & rinsed (I make my own)
  • 5 bigger garden cucumbers or 1 long English cucumber, diced
  • 3 medium ripe tomatoes, sliced
  • 3 medium ripe avocados, diced
  • 1/4 medium red onion, thinly sliced
  • 1/2 cup cilantro (dill or parsley), finely chopped
  • 1 medium lemon, juice of
  • 3 tbsp olive oil, extra virgin
  • 1 tsp salt
  • 1/4 tsp black pepper, ground

Directions

  1. In a large bowl, add all ingredients and gently stir to combine. Serve cold. You can also make this salad ahead for up to a day if you add lemon juice, oil, salt and pepper immediately before serving.
  2. Storage Instructions: Refrigerate in an airtight glass container for up to 24 hours.
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4 Comments

  1. Natalie

    This has to be the best salad creation I have ever had. In addition, its a great way to get rid of the things that spoiling in the refrigerator. I have made this recipe multiple times and its always a hit! I cant thank you enough for turning my life around and making me realize that healthy could also be delicious!

    Reply
    • Olena

      You are welcome! That is how we cook – use up what you have and anything goes in this salad. A bit of oil, vinegar, garlic, salt and pepper will make any salad delicious. My staple “dressing” LOL

      Reply
  2. Anitha

    I know you said wait to add salt, pepper and lemon juice until just before serving if I make this a day early but can I at least add the lemon juice to keep the avocados from turning brown? Thanks for the recipe!

    Reply
    • Olena

      Yes you can. It is mostly the salt that draws moisture from vegetables and makes salad soggy overnight.

      Reply

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