Description
This Healthy Avocado Chickpea Salad is the perfect summer salad—fresh, light, and packed with protein and healthy fats. With creamy avocado, crisp veggies, zesty lemon, and fiber-rich chickpeas, it’s a quick vegan and gluten-free dish ideal for picnics, meal prep, or an easy lunch.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley or cilantro, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional Add-Ins:
- ½ teaspoon garlic powder
- Crumbled feta cheese
- Crushed red pepper flakes
Instructions
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In a large bowl, combine chickpeas, diced avocado, cucumber, cherry tomatoes, and red onion.
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Add chopped herbs and season with salt, pepper, and garlic powder (if using).
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Drizzle with lemon juice and olive oil. Gently toss until evenly coated and creamy.
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Taste and adjust seasoning. Chill for 20–30 minutes or serve immediately.
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Top with feta or red pepper flakes just before serving, if desired.
Notes
- Add chopped bell pepper, carrots, or celery for extra crunch.
- Swap lemon juice for lime and use cilantro for a Southwest twist.
- For added protein, mix in grilled chicken or cooked quinoa.
- Mediterranean style: Add kalamata olives and red wine vinegar.
- Best served fresh. Add avocado just before serving to avoid browning.
