Chickpea Avocado Salad
My Chickpea Avocado Salad recipe has to be one of my most made salads in my house. It's healthy, easy to make, and great as a main meal, side dish or quick snack
Servings: 4
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Ingredients
- 2 cups cooked or canned chickpeas
- 2 tomatoes
- 2 Persian or Lebanese cucumbers
- ½ red onion
- 1 ripe avocado
- Handful of parsley leaves
Dressing
- 1-2 lemons squeezed
- 5 tablespoon extra virgin olive oil
- Sea salt
Instructions
- Dice onion and cucumbers into small cubes and add to a big bowl
- Dice tomatoes into similar sizes as the cucumber. If tomatoes are very watery, you can discard excess juice or keep aside for a separate dish. Add tomatoes to the bowl
- Peel and chop avocado into small cubes, add to the remaining ingredients
- Chop parsley leaves finely, add to the bowl
- Add chickpeas to the salad bowl
- Squeeze in lemon juice, of course being careful not to add any seeds. I’ve noted in my recipe 1-2 lemons depending on your tastebuds, I love this salad a little sour so I use 2 lemons but if you dont, you can use 1.
- Drizzle over olive oil, season with sea salt and give a good mix together (see important tips above)
- Right before serving, add seeds ontop so they stay crunchy and enjoy!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️