Description
This vibrant Avocado Chickpea Salad is a fresh, nutritious, and easy-to-make dish perfect for light lunches or healthy snacks. Combining creamy avocado with protein-rich chickpeas and crisp vegetables, it’s tossed in a tangy lemon-Dijon dressing that balances flavors beautifully. Ready in just 20 minutes, this salad is a delicious gluten-free, vegetarian option full of texture and wholesome ingredients.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1 ripe avocado, diced
- 1 medium cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Dressing Ingredients
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon maple syrup or honey (optional, for sweetness)
Instructions
- Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly under cold water if using canned chickpeas. This helps remove excess sodium and improves texture.
- Chop the Vegetables: Dice the avocado, cucumber, and red bell pepper into bite-sized pieces. Finely chop the red onion and parsley to add freshness and flavor to the salad.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice, olive oil, Dijon mustard, garlic powder, salt, pepper, and maple syrup or honey if using. This creates a tangy, slightly sweet dressing that complements the salad perfectly.
- Toss the Salad: In a large bowl, combine the chickpeas, diced avocado, cucumber, red bell pepper, red onion, and parsley. Drizzle the prepared dressing over the salad and gently toss everything together to coat all ingredients evenly without mashing the avocado.
- Season and Serve: Taste the salad and adjust the seasoning with additional salt and pepper as needed. Serve immediately for the best texture, or chill for 10-15 minutes to allow flavors to meld.
Notes
- For added crunch, sprinkle toasted nuts or seeds like pumpkin seeds on top before serving.
- This salad is best consumed the day it’s made to keep the avocado from browning, but can be stored in an airtight container in the refrigerator for up to 1 day.
- To make this salad vegan, use maple syrup instead of honey in the dressing.
- Feel free to substitute parsley with cilantro or basil for a different flavor profile.
- Adding a pinch of cumin or smoked paprika can give the salad a warm, smoky twist.
