Chickpea Salad with tomatoes, cucumber, avocado and easy Mediterranean dressing. This protein packed salad takes only 15 minutes to make.
Author: Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Yield: 8 servings 1x Category: Salad Method: No cook Cuisine: North American Scale 1x 2x 3x Ingredients 2 x 14 oz cans chickpeas, drained & rinsed 1 long English cucumber, cut into bite size pieces 3 medium tomatoes, cut into bite size pieces 2 medium ripe avocados, diced 1/4 cup red onion, diced 1/2 cup parsley, dill or cilantro, finely chopped 1 large lime or lemon, juice of 3 tbsp extra virgin olive oil 1 tsp salt Ground black pepper, to taste Instructions In a large bowl, add chickpeas, cucumber, tomatoes, avocado, red onion and parsley. In a small bowl, add olive oil, lemon juice, salt, pepper and whisk. Pour dressing over salad and gently stir to combine. Serve cold on its own or with grilled chicken breast, grilled salmon or pick one of 5 easy chicken marinades and cook chicken. Store: Refrigerate in an airtight glass container for up to 1 day. Make Ahead: You can make this salad up to 1 day ahead. Refrigerate beans and veggies except avocado in a bowl and dressing in a jar. When ready to serve, dice avocado, warm up dressing to melt the oil and combine. Notes I cook my own chickpeas in Instant Pot. You can also cook beans and legumes on the stove. If you are using canned chickpeas, I recommend to start with less salt and adjust to taste. Use medium ripeness avocados and tomatoes (not too mushy), so they hold their shape better once mixed. You could add any leafy greens like kale, Romaine lettuce or spinach. And of course a little bit of freshly grated garlic adds more oumph. My aunt always added sliced radishes. Add 1/4 cup crumbled feta but then reduce salt. Toasted pine nuts make this salad more Mediterranean. Add diced jalapeno and 1 tsp cumin for a Mexican twist.
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