Chickpea and avocado garden salad
Discover a refreshing Chickpea and Avocado Garden Salad recipe featuring chickpeas, crisp cucumbers, juicy green tomatoes, creamy avocado, and zesty lemon. Perfectly seasoned with fresh parsley, olive oil, salt, and a hint of black pepper, this wholesome salad is a delightful blend of flavors and textures.
- 05 Jun 2025
- Cook time 0 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
This Chickpea and Avocado Garden Salad is a refreshing and nutritious option that's perfect for a light lunch or a vibrant side dish. Packed with protein-rich chickpeas, creamy avocado, and fresh vegetables, this salad is not only delicious but also incredibly easy to prepare.
Ingredients:
Instructions:
- If you are using canned chickpeas, drain and rinse them thoroughly. If using dried chickpeas, cook them according to package instructions until they are tender and then let them cool.
- Dice the cucumbers into small, bite-sized pieces.
- Finely chop the onion.
- Dice the tomatoes.
- Cut the avocado in half, remove the pit, scoop out the flesh, and dice it.
- Finely chop the fresh parsley.
- In a large salad bowl, combine the chickpeas, diced cucumbers, chopped onion, diced green tomatoes, and diced avocado. Gently mix to ensure the ingredients are evenly distributed.
- In a small bowl, combine the juice of one lemon, olive oil, salt, and black pepper. Whisk thoroughly until the dressing is well mixed.
- Pour the dressing over the salad mixture.
- Add the finely chopped parsley to the bowl.
- Gently toss all the ingredients together until the salad is evenly coated with the dressing.
- Taste the salad and adjust seasoning if needed. You can add more salt, pepper, or lemon juice to suit your taste.
- Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld together.
- Dish out portions of the Chickpea and Avocado Garden Salad and enjoy this fresh, flavorful, and nutritious dish.
Tips:
- For added flavor, allow the salad to sit for 15-20 minutes before serving to let the ingredients meld together.
- If you’re preparing this salad in advance, add the avocado right before serving to prevent it from browning.
- Feel free to customize the salad by adding other vegetables like bell peppers, carrots, or cherry tomatoes.
- Use fresh lemon juice for the best flavor profile.
- Ensure the chickpeas are well-rinsed and drained to avoid excess water in your salad.
This Chickpea and Avocado Garden Salad is a delightful medley of textures and flavors. Whether you're enjoying it on its own or pairing it with your favorite main dish, it's sure to be a hit. Enjoy the freshness and wholesomeness in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 7g | 18% |
| Sugar 10g | 10% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.05g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 33mg | 6% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 1.43mg | 9% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 57% |
| Vitamin E 1.33mg | 9% |
| Vitamin K 70ug | 57% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.30mg | 33% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 710mg | 21% |
| Selenium, Se 1.77ug | 3% |
| Sodium, Na 650mg | 43% |
| Zinc, Zn 0.85mg | 8% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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