Description
A fresh and colorful Mediterranean salad packed with fiber-rich chickpeas, creamy avocado, crisp vegetables, and a bright lemon herb dressing. Perfect for a healthy lunch, light dinner, or refreshing side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas / garbanzo beans, rinsed and thoroughly drained
- 2 large ripe Hass avocados, diced into bite-sized cubes
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely minced
- 1/4 cup fresh cilantro or flat-leaf parsley, finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 1/2 tsp dried oregano
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- In a small jar or mixing bowl, whisk together the olive oil, lemon juice, grated garlic, dried oregano, salt, and black pepper for 1 minute until smooth and emulsified.
- Add the chickpeas, diced cucumber, halved cherry tomatoes, and minced red onion to a large salad bowl.
- Toss the vegetables and chickpeas together until evenly combined.
- Add the diced avocado cubes to the lemon dressing and gently turn to coat every piece.
- Pour the dressed avocado and remaining dressing over the chickpea mixture.
- Using a spatula, gently fold everything together from the bottom up to avoid mashing the avocado.
- Sprinkle with fresh cilantro or parsley.
- Serve immediately or chill for 15 minutes before serving.
Notes
Use ripe but firm avocados for the best texture. Coat the avocado in the lemon dressing before mixing to help prevent browning and keep the salad fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg