Description
This Healthy Chickpea Salad with Avocado, Tomato, and Cucumber is a fresh, vibrant, and nutrient-packed dish perfect for a quick lunch or light dinner. Combining creamy avocado, crisp cucumbers, juicy tomatoes, and protein-rich chickpeas, this salad is dressed with a zesty lemon vinaigrette that enhances the natural flavors while keeping it wholesome and satisfying.
Ingredients
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Rinse and drain the chickpeas. Dice the avocado and cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the parsley. Set aside.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.
- Toss the salad: In a large mixing bowl, combine the chickpeas, avocado, tomatoes, cucumber, red onion, and parsley. Pour the dressing over the salad and gently toss to coat all ingredients evenly without mashing the avocado.
- Chill and serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature for the best taste and texture.
Notes
- For extra protein, add some crumbled feta cheese or grilled chicken.
- To add crunch, include toasted sunflower seeds or chopped walnuts.
- Use fresh lemon juice for the best dressing flavor.
- This salad keeps well for up to 2 days when stored in an airtight container in the refrigerator, though avocado may darken slightly.
- Feel free to substitute parsley with fresh cilantro or basil for a different flavor profile.
