Chickpea Avocado Salad
This Chickpea Avocado Salad recipe is a quick, healthy, no-cook meal made with simple ingredients and a bright lemon dressing. Perfect for lunch, meal prep, or a light dinner.
Servings: 4 servings
Ingredients
- 2 cans chickpeas 2x15oz cans, drained
- 2 avocados diced*
- 1 English cucumber medium, about 1.5 cups, diced
- ½ pint grape tomatoes halved or quartered
- 2-3 large handfuls of arugula
Dressing:
- ⅓ cup red wine vinegar
- 2 cloves garlic finely minced
- ¼ cup olive oil
- 2.5 tablespoons lemon juice 1/2 lemon, juiced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- In a large bowl, combine the chickpeas, avocado, cucumber, tomatoes, and arugula. Mix to combine.
- In a small bowl or mason jar, combine all of the dressing ingredients and whisk/shake to combine. Pour the dressing over the chickpea mixture and stir to combine.
- Serve and ENJOY!!
Video
Notes
*If you won’t be serving this immediately, I suggest keeping the avocado on the side and stirring it in before serving. The lemon juice from the dressing really helps to keep the avocado from browning but I still prefer it to be as fresh as possible.
Storage Instructions - Store leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the avocado separate and add just before serving.
Nutrition
Calories: 329kcal | Carbohydrates: 19g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 904mg | Potassium: 832mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1076IU | Vitamin C: 27mg | Calcium: 66mg | Iron: 1mg
