This Creamy Chickpea and Avocado Salad is a delightful combination of fresh flavors and creamy textures that’s perfect for a quick lunch or a light dinner. Packed with protein-rich chickpeas, creamy avocado, crunchy vegetables, and a zesty lemon dressing, this salad is both satisfying and delicious. It’s easy to prepare, requires no cooking, and comes together in just minutes. Whether you’re looking for a healthy side dish or a plant-based meal, this salad is a vibrant, nutrient-packed option that’s sure to please!
Why You’ll Love This Recipe
You’ll love this recipe for its simplicity and versatility. The chickpeas and avocado create a creamy base that pairs beautifully with the crispness of fresh cucumbers, tomatoes, and red onions. The lemon dressing adds a burst of freshness that ties everything together. This salad is naturally vegan, gluten-free, and packed with fiber and healthy fats, making it a nourishing choice for any time of day. It’s perfect on its own or served as a side with your favorite main dish!
The Recipe
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro or parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step Instructions:
- Prepare the ingredients: Drain and rinse the chickpeas, dice the avocado and cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh herbs.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, garlic powder, salt, and pepper until well combined.
- Combine the salad: In a large salad bowl, combine the chickpeas, diced avocado, cherry tomatoes, cucumber, red onion, and fresh herbs.
- Add the dressing: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Serve and enjoy: Serve immediately for the freshest flavor and texture. Enjoy this salad as a light meal or a delicious side!
Serving and Storage Tips
- Serving: This salad is best served fresh, as the avocado may start to brown if left out for too long. Pair it with grilled chicken, salmon, or a slice of crusty bread for a more filling meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, add the avocado just before serving to maintain its vibrant green color.
Helpful Notes
- To keep the avocado from browning, toss it with a little extra lemon juice before adding it to the salad.
- Feel free to customize the salad with additional ingredients like bell peppers, corn, or feta cheese for more flavor and texture.
- If you prefer a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the dressing.
FAQs
1. Can I use dried chickpeas instead of canned?
Yes! If using dried chickpeas, soak and cook them until tender before adding to the salad. You’ll need about 1 ½ cups of cooked chickpeas.
2. Can I use lime juice instead of lemon?
Absolutely! Lime juice will add a slightly different but equally delicious citrusy flavor.
3. Can I make this salad ahead of time?
Yes, but for best results, add the avocado just before serving to prevent browning.
4. How can I make this salad more filling?
To make the salad more filling, add quinoa, cooked farro, or serve it over a bed of greens like spinach or arugula.
5. Can I add protein to this salad?
Yes! Grilled chicken, shrimp, or a boiled egg would make great additions for extra protein.
Final Thoughts
This Creamy Chickpea and Avocado Salad is a quick and healthy option that’s packed with flavor and texture. With its combination of creamy avocado, protein-rich chickpeas, and fresh vegetables, it’s a versatile dish that works as a light meal, a side dish, or even a filling for wraps and sandwiches. Whether you’re looking for a nutritious lunch or a vibrant addition to your dinner table, this salad is sure to become a favorite. Enjoy every delicious bite!
