Avocado and chickpea salad
This Avocado and Chickpea Salad combines creamy avocado and hearty chickpeas, dressed in zesty lime juice for a refreshing dish. It's perfect as a light lunch or a vibrant side salad.
Cook time 0 min
Prep time 5 min
Ingredients:
1 avocado1.50 fl oz lime juice
15 oz chickpeas
1 dash salt
1 dash black pepper
This Avocado and Chickpea Salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side to your main course. Packed with proteins from the chickpeas and healthy fats from the avocado, it's a delicious way to fuel your body. The lime juice adds a zesty tang, while the salt and black pepper enhance the natural flavors.
Instructions:
- Avocado: Slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into small, bite-sized cubes and place them in a medium-sized mixing bowl.
- Chickpeas: Open the can of chickpeas, drain, and rinse them thoroughly under cold water. Allow the chickpeas to drain completely before adding them to the bowl with the avocado.
- Pour the fresh lime juice over the avocado and chickpeas in the bowl. The lime juice not only adds a tangy flavor but also helps prevent the avocado from browning.
- Add a dash of salt and a dash of black pepper to the bowl. Adjust the seasoning to taste if necessary.
- Gently toss all the ingredients together until the avocado and chickpeas are well-coated with the lime juice and seasonings. Be careful not to mash the avocado while mixing.
- Transfer the avocado and chickpea salad to a serving dish or divide it evenly into individual serving bowls.
- This salad can be served immediately, or it can be chilled in the refrigerator for about 15-30 minutes to let the flavors meld together.
- For a bit of extra flavor and visual appeal, consider garnishing your salad with chopped fresh herbs like cilantro, parsley, or mint. You could also add a sprinkle of red pepper flakes or a drizzle of olive oil if desired.
The Avocado and Chickpea Salad is not only easy to prepare but also versatile enough to suit various palates. With a few simple ingredients, you can create a dish that's both satisfying and wholesome. Enjoy this salad as is, or get creative by adding your favorite toppings and seasonings. It's a delightful way to incorporate more plant-based proteins and healthy fats into your diet.
Avocado and chickpea salad FAQ:
You can store the avocado and chickpea salad in the refrigerator for up to 1 day. However, since avocado tends to brown quickly, it's best enjoyed fresh. If prepped ahead, consider adding lime juice just before serving to minimize browning.
You can substitute lime juice with lemon juice or apple cider vinegar for a similar tangy flavor. Both will complement the salad well while still enhancing the freshness.
The recipe calls for standard canned chickpeas, which are typically 15 oz. You can also use cooked dried chickpeas, approximately 1.5 cups, as a substitute if you prefer.
A ripe avocado should yield slightly when you gently press it with your thumb. It should not be overly soft or have dark spots, as this might indicate overripeness.
Yes, you can add chopped vegetables like bell peppers, cucumbers, or red onion to enhance the salad. Fresh herbs such as cilantro or parsley also add flavor.
Tips:
- Choose a ripe avocado for the best creamy texture.
- Rinse and drain chickpeas thoroughly to remove any excess sodium if using canned chickpeas.
- Add other fresh ingredients such as cherry tomatoes, red onions, or cilantro to enhance the flavors and add more nutrition.
- For added crunch, consider topping the salad with toasted sunflower seeds or pumpkin seeds.
- If you like a bit of heat, add a pinch of red chili flakes or a dash of hot sauce.
Nutrition per serving
2 ServingsCalories 350kcal
Protein 13g
Carbohydrates 40g
Fiber 16g
Sugar 7g
Fat 18g