Chickpea Avocado Salad
Toss together this nutrient-dense salad in 10 minutes for a truly feel-good side dish or lunch. Packed with creamy avocado, tangy olives, crisp cucumber, and juicy tomatoes, this has beauty in its simplicity.
Ingredients
- 1 (15 ounce) can chickpeas drained and rinsed
- 3 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- kosher salt to taste
- 1 English cucumber
- 1 cup cherry or grape tomatoes
- 1 small avocado
- 1 cup pitted Kalamata olives optional
- fresh parsley
Instructions
- Place chickpeas in a large bowl. Drizzle with vinegar and olive oil, and sprinkle 1/4 teaspoon kosher salt on top. Toss and set aside while you prep the rest of the veggies.1 (15 ounce) can chickpeas, 3 Tablespoons red wine vinegar, 2 Tablespoons olive oil, kosher salt
- Slice and chop the cucumber, halve the tomatoes, peel and dice avocado, and drain brine from the olives, if needed. Add all of these ingredients to the bowl with the chickpeas and stir well to combine. Sample and season with more salt to taste.1 English cucumber, 1 cup cherry or grape tomatoes, 1 small avocado, 1 cup pitted Kalamata olives
- Cover and store in the refrigerator until ready to serve, then sprinkle with parsley and enjoy.fresh parsley
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Notes
- Storage: This salad is best eaten fresh but can keep in the refrigerator for 1-2 days, tightly covered. The longer it sits, the more brown the avocado will become and the more juices the tomatoes will give off, which eventually makes the other ingredients a bit soggy. If you do want to prep it ahead of time, I recommending mixing everything but the avocado together, then adding the avocado just prior to serving.
- Chickpeas: Canned chickpeas do not need to be cooked prior to eating in a salad like this; just drain and rinse them very well, until there are no aquafaba bubbles in the water droplets on top.
Nutrition Estimate
Calories: 257 kcal, Carbohydrates: 26 g, Protein: 8 g, Fat: 15 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Sodium: 363 mg, Potassium: 509 mg, Fiber: 9 g, Sugar: 5 g, Vitamin A: 330 IU, Vitamin C: 11 mg, Calcium: 62 mg, Iron: 3 mg