Zesty Avocado Chickpea Salad
This salad is a burst of freshness with creamy avocado and protein-packed chickpeas, perfect for a light lunch or a side dish at dinner. I love how quickly it comes together and how satisfying it is!
Hey there!
I’m so excited to share this Zesty Avocado Chickpea Salad with you.
It’s one of those dishes that always brings a smile to my face, especially on warm days when I want something light and refreshing.
I remember making this for a picnic with friends, and it was gone in minutes!
My tip?
Make extra so you can enjoy it for lunch the next day.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned chickpeas for convenience, but you can absolutely use cooked dried chickpeas if you have the time! Also, feel free to switch up the veggies based on what you have on hand. If you’re not a fan of cilantro, parsley works great too.
Tips & Notes
- •I keep mine in a glass jar - it stays fresh in the fridge for a couple of days.
- •If you want a little kick, add some diced jalapeño or a sprinkle of red pepper flakes!
Recipe Variations
- •Sometimes I’ll add in some diced bell peppers for extra crunch and color.
- •If I'm feeling extra indulgent, I’ll toss in some roasted corn for a sweet twist!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to two days. Just remember to add freshly diced avocado if you want to enjoy it the next day.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but I recommend adding the avocado just before serving to keep it fresh and vibrant.
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This salad is a burst of freshness with creamy avocado and protein-packed chickpeas, perfect for a light lunch or a side dish at dinner. I love how quickly it comes together and how satisfying it is!
Ingredients
Instructions
- 1
In a large mixing bowl, add the rinsed and drained chickpeas.
- 2
Add the diced avocado, halved cherry tomatoes, diced cucumber, chopped red onion, and cilantro to the bowl.
- 3
In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and cumin (if using).
- 4
Pour the dressing over the salad ingredients and gently toss everything together until well coated.
- 5
Taste and adjust seasoning if needed. Serve immediately or chill in the fridge for about 30 minutes to let the flavors meld.
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