Description
This refreshing Avocado Chickpea Salad is a vibrant, nutritious dish combining creamy avocado with protein-rich chickpeas and crisp vegetables, tossed in a zesty lemon and Dijon mustard dressing. Perfect as a light lunch or healthy side, it comes together quickly and offers a delightful mix of textures and flavors.
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 canned chickpeas thoroughly under cold water to remove excess sodium and canning liquids. Alternatively, if using cooked chickpeas, ensure they are cooled and ready to use.
- Dice the vegetables: Peel and dice the ripe avocado, medium cucumber, and half a red bell pepper into bite-sized pieces. Finely chop the quarter of a red onion and fresh parsley to add flavor and color to the salad.
- Make the dressing: In a small bowl, whisk together fresh lemon juice, olive oil, Dijon mustard, garlic powder, salt, pepper, and optional maple syrup or honey until the dressing is smooth and well combined.
- Toss the salad: In a large bowl, combine chickpeas, diced avocado, cucumber, bell pepper, red onion, and parsley. Drizzle the dressing over the salad and add one tablespoon of olive oil. Gently toss everything together to coat all the ingredients evenly without mashing the avocado.
- Season and serve: Taste the salad and adjust salt and pepper as desired. Serve immediately for the freshest flavor, or refrigerate for up to an hour to allow the flavors to meld.
Notes
- For added crunch, consider topping the salad with toasted nuts or seeds.
- This salad is best eaten fresh as avocado can brown over time.
- To make it vegan, use maple syrup instead of honey in the dressing.
- Feel free to add other fresh herbs like cilantro or mint for variation.
- Serve on its own, over greens, or wrapped in pita bread for a satisfying meal.
