Description
Looking for the best chickpea avocado salad? This easy quick and healthy recipe is perfect for plant-based meals and fresh lunch ideas. With creamy avocado and hearty chickpeas this simple salad is full of flavor and texture!
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Rinse and drain the chickpeas and place them in a mixing bowl.
- Halve the cherry tomatoes, slice the red onion, and chop parsley.
- Dice the avocado and add all ingredients to the bowl.
- Drizzle with olive oil and lemon juice. Season with salt and pepper.
- Toss gently to combine and let sit for 5–10 minutes before serving.
Notes
- Add chili flakes or diced jalapeño for a spicy kick.
- Use lime juice instead of lemon for a flavor twist.
- Include feta cheese or cucumbers for variation.
- Best served fresh but can be stored for a few hours without the avocado.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean