Chickpea and Avocado Salad
A vibrant and refreshing salad featuring protein-rich chickpeas, creamy avocado, juicy cherry tomatoes, and a zesty lemon dressing that offers a delightful blend of flavors and textures. Perfect as a light meal or a side dish, this dairy-free salad is both nutritious and delicious.
Prep time: 15 minutesCook time: Serves: 4
Ingredients
1 can chickpeas (15 oz), drained and rinsed
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lemon, juiced
2 tbsp olive oil
Salt and pepper to taste
Instructions
1. In a large mixing bowl, combine the drained and rinsed chickpeas, diced avocados, halved cherry tomatoes, chopped red onion, and cilantro.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the chickpea mixture and gently toss until everything is well coated.
4. Adjust seasoning with additional salt and pepper if desired.
5. Serve immediately and enjoy this vibrant salad.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Best consumed fresh.
Reheating
No reheating needed; this salad is best served chilled or at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
