Chickpea Avocado Salad
Chickpea Avocado Salad with tomatoes, cucumber and Mediterranean dressing. This protein packed garbanzo bean salad is ready in 15 minutes.
Servings: 8 servings
Calories: 147kcal
Ingredients
- 2 x 14 ounce cans low sodium chickpeas drained & rinsed
- 1 long English cucumber cut into bite size pieces
- 3 medium tomatoes cut into bite size pieces
- 2 medium 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 tablespoons extra virgin olive oil
- 1 teaspoon 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 any protein and side dish.
Video
Notes
- 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.
- Homemade chickpeas: I cook my own Instant Pot chickpeas. You can also learn how to cook dried beans on the stove.
- Leafy greens: You could add chopped kale, romaine lettuce or spinach.
- Other vegetables: My aunt always added sliced radishes.
- Feta: Add 1/4 cup crumbled feta but then reduce salt.
- Nuts: Toasted pine nuts make this salad more Mediterranean.
- Mexican variation: Use lime, add diced jalapeno and 1 tsp cumin.
Nutrition
Serving: 0.5cup | Calories: 147kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 300mg | Fiber: 5g | Sugar: 3g