1
Step 1
2 minRinse and drain the chickpeas if using canned ones.
Ingredients used:
- 2 cup•chickpeas
This Chickpea Avocado Salad is a refreshing and fulfilling meal perfect for a light lunch. Packed with protein-rich chickpeas, creamy avocado, and fresh vegetables, it's both nutritious and satisfying.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 15 min | Servings 4 | Serving Size 1 bowl (200g salad) | Est. Calories 666 per serving |
Carbs 38.7g (14%) | Protein 11.3g (23%) | Fats 52.4g (67%) | Daily Diet 2000 cal (33%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
chickpeas
2 cup
cooked or canned
tomatoes
2 whole
Persian cucumbers
2 whole
red onion
0.5 whole
avocado
1 whole
ripe
parsley leaves
1 handful
lemon
1.5 whole
squeezed
extra virgin olive oil
5 tbsp
sea salt
1 to-taste
chickpeas
2 cup
cooked or canned
tomatoes
2 whole
Persian cucumbers
2 whole
red onion
0.5 whole
avocado
1 whole
ripe
parsley leaves
1 handful
lemon
1.5 whole
squeezed
extra virgin olive oil
5 tbsp
sea salt
1 to-taste
Rinse and drain the chickpeas if using canned ones.
Chop the tomatoes, cucumbers, and red onion into small pieces.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice into cubes.
Finely chop the parsley leaves.
In a large bowl, combine the chickpeas, tomatoes, cucumbers, red onion, avocado, and parsley.
In a small bowl, mix the lemon juice, olive oil, and sea salt to make the dressing.
Pour the dressing over the salad and gently toss to combine.
