Chickpeas Salad with Avocado
If you’re looking for a quick, healthy, and delicious salad that’s packed with nutrients and flavor, this Chickpeas Salad with Avocado is the perfect choice! It’s easy to make, incredibly versatile, and full of wholesome ingredients that make every bite refreshing and satisfying. Whether you’re a health-conscious foodie or just in search of a simple, nourishing meal, this salad is a must-try.
Why You’ll Love This Chickpeas Salad with Avocado
This salad is a powerhouse of nutrients, combining plant-based protein, healthy fats, and a delightful crunch. The chickpeas bring a creamy and hearty texture, while the avocado adds a rich, buttery flavor. The combination of fresh vegetables, tangy pickles, and a perfectly balanced Dijon mustard dressing makes it irresistibly delicious. Here’s why you’ll love this salad:
- High in Protein and Fiber: Chickpeas are an excellent source of plant-based protein and fiber, keeping you full and satisfied.
- Loaded with Healthy Fats: Avocado and hemp seeds provide heart-healthy fats that support brain function and overall well-being.
- Rich in Vitamins and Minerals: Fresh vegetables and herbs make this salad a nutritional powerhouse, offering essential vitamins like vitamin C, potassium, and iron.
- Quick and Easy to Make: No cooking required! Just chop, mix, and enjoy a vibrant and nourishing meal in under 15 minutes.
- Perfect for Meal Prep: This salad keeps well in the fridge, making it a great option for busy days when you need a quick grab-and-go meal.
Ingredients You’ll Need
For this vibrant salad, you’ll need simple yet flavorful ingredients:
Salad:
- chickpeas
- small onion
- bell pepper (any color)
- pickles
- tomatoes
- ripe avocado
- fresh parsley
- hemp seeds (optional, for added nutrition and crunch)
Dressing:
- Dijon mustard
- balsamic vinegar
- olive oil
- salt (to taste)
Instructions
1. Prepare the Ingredients
Start by rinsing and draining the canned chickpeas thoroughly. This removes excess sodium and enhances the flavor of the salad. Chop the onion, bell pepper, pickles, cherry tomatoes, and avocado into bite-sized pieces. Finely chop the parsley to add a fresh, herby touch.
2. Make the Dressing
In a small bowl, whisk together the dressing ingredients. This dressing is tangy, slightly sweet, and adds the perfect balance to the salad.
3. Combine Everything
In a large mixing bowl, add the chickpeas, chopped vegetables, avocado, and parsley. Sprinkle the hemp seeds on top for an extra nutritional boost. Drizzle the dressing over the salad and gently toss everything together until well combined.
4. Serve and Enjoy!
Enjoy this salad fresh, or let it sit for 10–15 minutes to allow the flavors to meld. Serve it as a light lunch, a side dish, or even as a filling for wraps or sandwiches.
Tips and Variations for Chickpeas Salad with Avocado
- Add More Protein: If you want to boost the protein content, add, tofu, or a handful of nuts.
- Make It Spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce for some extra heat.
- Experiment with Herbs: Swap parsley for cilantro or basil for a different flavor profile.
- Use a Different Dressing: Try a lemon-tahini dressing or a creamy yogurt-based dressing for variety.
How to Store Leftover Chickpeas salad with avocado
This salad can be stored in an airtight container in the fridge for up to 3 days. If making ahead, add the avocado just before serving to prevent browning.
Check out more recipes:
Savory Chickpea Granola Clusters
Chickpeas Salad with Avocado
Ingredients
- 1 can (1½ cup) chickpeas drained and rinsed
- 1 smal white or red onion
- 1 bell pepper any color
- ½ cup pickles chopped
- 1 medium tomato
- 1 ripe avocado
- ¼ cup chopped parsley
- 2 tbsp hemp seeds
Dressing
- 1 tsp dijon mustard
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt to taste
Instructions
- Start by rinsing and draining the canned chickpeas thoroughly. This removes excess sodium and enhances the flavor of the salad. Chop the onion, bell pepper, pickles, cherry tomatoes, and avocado into bite-sized pieces. Finely chop the parsley to add a fresh, herby touch.
- In a small bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, and salt.
- In a large mixing bowl, add the chickpeas, chopped vegetables, avocado, and parsley. Sprinkle the hemp seeds on top for an extra nutritional boost. Drizzle the dressing over the salad and gently toss everything together until well combined.
- Enjoy this salad fresh, or let it sit for 10–15 minutes to allow the flavors to meld. Serve it as a light lunch, a side dish, or even as a filling for wraps or sandwiches.
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