An Avocado Chickpea Salad is refreshing, zesty, and incredibly tasty. It makes the perfect side or a quick pick-me-up lunch.
Salads get a bad rep. For years, they’ve been known to serve a purpose that only aids in losing weight. And while most salads are quite healthy, many are also ridiculously delicious. And this avocado chickpea salad is just that.
It’s nutritious and yummy.
It’s fulfilling and refreshing.
It provides 2 servings of fruit and 1.5 servings of vegetables and will satisfy your taste buds.
You catch my drift, don’t you? This is the perfect 2 birds 1 stone dish. It is both incredibly healthy, and incredibly delicious.
The ingredients in this salad come together beautifully. It’s as though they were made to pair perfectly only in this recipe.
And every ingredient serves a purpose.
The avocado provides fiber. If you’re feeling exceptionally satisfied after having a bowl of this, it’s probably because of the avocado. It also gives you a good amount of healthy fat. Thank you, you beautiful, velvety smooth fruit.
Chickpeas also give out a good amount of fiber. Unlike avocados, chickpeas are a low-calorie food. You can bulk up your salad without worrying about the numbers.
The red bell pepper adds a mildly sweet flavor and a beautifully crisp texture.
Tomatoes, lemon, and parsley add an incredible amount of freshness to this recipe.
So if you’re someone who isn’t a fan of traditional salads, give this one a try. It’ll surprise you.
What do I need to make this recipe?
- 1/2 large red pepper
- 2 cups chickpeas (also known as Garbanzo beans)
- 1 clove garlic
- juice from 1 lemon
- handful fresh parsley or cilantro
- salt and pepper, to taste
- 1 large avocado, or two small ones
- 1 plum tomato
Directions for Avocado Chickpea Salad:
- Chop 1/2 of a large red pepper. Add to a medium-sized bowl.
- Add to the bowl 2 cups of cooked chickpeas. If you have the time soak and cook fresh chickpeas, they are so much better.
- Chop 1 large or two small avocado coarsely. Add to the chickpeas and red pepper.
- Add minced garlic, chopped tomato, and juice from one lemon.
- Mix well together.
- Salt and pepper to taste.
- Serve salad right away, avocado can’t stand for too long after it has been opened.
Love avocados and chickpeas? You need to try these recipes:
Equipment I Used
Avocado Chickpea Salad
Equipment
- Knife
- cutting boards
- citrus squeezer
- bowl
Ingredients
- ½ large red pepper chopped
- 2 cups chickpeas
- 1 clove garlic minced
- 1 lemon juiced
- 1 handful fresh parsley or cilantro chopped
- salt to taste
- pepper to taste
- 1 large avocado chopped
- 1 plum tomato chopped
Instructions
- Chop 1/2 of a large red pepper. Add to a medium sized bowl.
- Add to the bowl 2 cups of cooked chickpeas. If you have the time soak and cook fresh chickpeas, they are so much better.
- Chop 1 large or two small avocado coarsely. Add to the chickpeas and red pepper.
- Add minced garlic, chopped tomato, and juice from one lemon.
- Mix well together.
- Salt and pepper to taste.
- Serve salad right away, avocado can’t stand for too long after it has been opened.
Nutrition
