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This avocado and chickpea salad is a fresh and flavorful dish that comes together in minutes. Made with only five main ingredients, it offers a simple yet satisfying meal. Creamy avocado complements hearty chickpeas perfectly, creating a filling plant-based option that requires no cooking and minimal prep. It is ideal for a quick lunch or dinner.
I first made this salad on a busy weeknight and loved how quickly it came together while still feeling nutritious and delicious. It has become my go-to when I want something light but satisfying.
Ingredients
- Lemon juice: four tablespoons brings brightness and balances the richness of avocado
- Extra-virgin olive oil: two tablespoons adds smooth texture and healthy fats choose a fruity, fresh oil for best flavor
- Salt and ground pepper: quarter teaspoon each enhance and round out the flavors
- No-salt-added chickpeas: two fifteen-ounce cans rinsed for a hearty protein base and creamy texture
- Grape tomatoes: three cups halved add sweetness and juiciness for contrast
- Red onion: half medium thinly sliced gives a gentle sharpness without overpowering
- Large avocados: two diced provide creaminess and healthy fats pick ripe but firm avocados to avoid mushiness
Step-by-Step Instructions
- Sauté the Aromatics:
- Whisk lemon juice olive oil salt and pepper in a large bowl until fully combined to create a bright dressing base
- Combine the Main Ingredients:
- Add the rinsed chickpeas halved tomatoes sliced onion and diced avocado to the bowl
- Gently Toss to Coat:
- Carefully toss the ingredients together using a spoon or salad tongs so the dressing evenly coats everything without mashing the avocado
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My favorite ingredient is the avocado because it adds a creamy richness that makes this salad feel indulgent while still being healthy. One summer my family and I enjoyed this salad at a picnic and it was a hit with everyone including the kids who usually avoid vegetables.
Storage Tips
Store leftovers in an airtight container in the refrigerator and enjoy within one day to keep the avocado fresh. Add a little extra lemon juice before serving if needed to refresh the flavors.
Ingredient Substitutions
Swap grape tomatoes with cherry tomatoes or diced cucumber for a different texture. You can use canned white beans instead of chickpeas for variety.
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Serving Suggestions
Serve on a bed of greens or with crusty whole grain bread. Add a sprinkle of fresh herbs like parsley or cilantro for extra brightness.
Cultural Context
Chickpeas are a staple in Mediterranean and Middle Eastern cooking. Pairing them with avocado reflects a fusion of flavors from different healthy food traditions.
Frequently Asked Questions About Recipes
- → Can I make this salad ahead of time?
Yes, but for best texture, add the avocado just before serving to avoid browning and mushiness.
- → What can I substitute for red onion?
Shallots or thinly sliced green onions work well if you want a milder flavor.
- → How do I keep the avocado from turning brown?
Tossing avocado with lemon juice helps delay browning. Store in an airtight container if prepping in advance.
- → Can I use canned chickpeas?
Yes, rinsed canned chickpeas are perfect for this dish and save time without compromising flavor.
- → What goes well with this salad?
Serve with whole grain bread, pita, or as a side to grilled protein like tofu or chicken for a full meal.