Description
This nutrient-dense Chickpea Avocado Salad is a refreshing, protein-packed meal that perfectly marries creamy textures with crisp vegetables. A vibrant blend of legumes, fresh herbs, and a zesty seasoning mix of sumac and lemon creates a gourmet salad experience. Requiring no cooking, this dish is the ultimate solution for a fast, healthy lunch or a light dinner that the whole family will love.
Ingredients
2 cans chickpeas
3 Persian cucumbers, diced
3 cups grape tomatoes, halved
2 ripe avocados, diced
1/2 red onion, finely chopped
1/2 cup olives, pitted
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 green onions, sliced
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp sumac
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
Salt and black pepper to taste
Instructions
Rinse the chickpeas thoroughly under cold water using a colander and drain well.
Dice the cucumbers, tomatoes, and avocados into uniform, bite-sized pieces.
Finely chop the red onion, parsley, dill, and green onions.
In a small bowl or jar, whisk together the garlic, olive oil, Dijon, oregano, sumac, lemon juice, and apple cider vinegar.
Combine the rinsed chickpeas, diced vegetables, and herbs in a large mixing bowl.
Pour the dressing over the salad and toss gently to combine without mashing the avocado.
Season with salt and pepper to taste and serve immediately.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 24 hours. The avocado may brown slightly, so adding a squeeze of extra lemon juice can help maintain color. You can substitute apple cider vinegar for the red wine vinegar requirement to keep it alcohol-free.
- Prep Time: 15
- Category: Recipes
- Method: No-cook
- Cuisine: Mediterranean