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Chickpea Avocado Salad with fresh vegetables and dressing

Chickpea Avocado Salad

A vibrant, protein-packed salad featuring chickpeas, avocado, fresh vegetables, and a bright vinaigrette, perfect for lunch or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Main Course, Salad
Cuisine Mediterranean, Vegan
Servings 4 servings
Calories 269 kcal

Ingredients
  

Salad Base

  • 1 can 425 g chickpeas Canned for quick preparation
  • 1 large avocado (200 g) Choose ripe for creaminess
  • 1 cup cucumber (120 g) Diced
  • 1 cup cherry tomatoes (150 g) Halved
  • 1/4 cup red onion (40 g) Finely chopped
  • 2 cups baby arugula (60 g) Fresh

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 clove garlic (minced)
  • to taste salt
  • to taste pepper

Optional

  • 100 g feta cheese (crumbled) Omit for vegan option

Instructions
 

Preparation

  • Drain and rinse chickpeas under cold water for 30 seconds.
  • Dice cucumber, halve cherry tomatoes, finely chop red onion, and roughly chop cilantro or parsley.

Assembly

  • Combine chickpeas, cucumber, tomatoes, onion, and baby arugula in a large bowl.
  • Whisk together lemon juice, olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
  • Toss the dressing with the salad, then gently fold in the cubed avocado and crumbled feta, if using.
  • Chill for 10-15 minutes if desired, and add avocado just before serving.

Notes

For best results, store components separately and add avocado at serving time to prevent browning.

Nutrition

Serving: 1gCalories: 269kcalCarbohydrates: 34gProtein: 15gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 10gSugar: 2g
Keyword Avocado Salad, Chickpea Salad, Healthy Recipes, meal prep, Protein Salad
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