Description

This Smashed Avocado Chickpea Salad is a refreshing, protein-packed dish perfect for a quick lunch or light dinner. Combining creamy ripe avocado with tender chickpeas and fresh vegetables, it’s both nutritious and satisfying, with a zesty lemon dressing that brightens each bite. Easy to prepare and naturally gluten-free, this salad offers a healthy balance of fiber, healthy fats, and plant-based protein.

Ingredients

Salad Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 large ripe avocado
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 cup cucumber, diced
1/4 cup fresh cilantro, chopped

Dressing Ingredients

2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and freshly ground black pepper, to taste

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Instructions

Prepare the chickpeas: Drain and rinse the canned chickpeas thoroughly to remove excess sodium and canning liquid. Place them in a large mixing bowl.
Mash avocado and chickpeas: Add the ripe avocado to the bowl with chickpeas. Using a fork or potato masher, gently mash them together until you achieve a chunky but combined texture that retains some whole chickpeas for bite.
Add vegetables: Fold in the halved cherry tomatoes, finely chopped red onion, diced cucumber, and chopped fresh cilantro to the smashed mixture, ensuring even distribution.
Make the dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Combine and season: Pour the dressing over the salad mixture and stir gently to combine. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Chill and serve: For best flavor, refrigerate the salad for at least 15 minutes before serving. This allows the flavors to meld beautifully. Serve on its own, with leafy greens, or as a filling for wraps.

Notes

Use ripe but firm avocados to maintain a good texture in the salad.
This salad can be stored in an airtight container in the refrigerator for up to 2 days.
For added crunch, sprinkle toasted sunflower seeds or chopped nuts on top before serving.
You can substitute fresh lemon juice with lime juice for a different citrus twist.
Make it vegan and gluten-free naturally with all the ingredients used.