Avocado and chickpea salad
Enjoy a refreshing and nutritious Avocado and Chickpea Salad with our easy recipe! Featuring creamy avocado, zesty lime juice, protein-packed chickpeas, and a touch of salt and black pepper, this salad is perfect for a quick and healthy meal. Ready in minutes and bursting with flavor!
- 20 Jan 2025
- Cook time 0 min
- Prep time 5 min
- 2 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 350kcal | 18% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 16g | 43% |
| Sugar 7g | 7% |
| Fat | |
| Fat 18g | 22% |
| Saturated 2.56g | 9% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 66mg | 12% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.05mg | 13% |
| Vitamin B6 1.27mg | 75% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 16mg | 19% |
| Vitamin E 2.52mg | 17% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.52mg | 58% |
| Iron, Fe 3.19mg | 29% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 820mg | 24% |
| Selenium, Se 4.68ug | 9% |
| Sodium, Na 370mg | 24% |
| Zinc, Zn 2.13mg | 19% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |