If you're looking for a fresh and satisfying salad option, this Chickpea and Avocado Salad is just what you need. It's packed with vibrant flavors and comes together in no time, making it perfect for a quick lunch or a light dinner.
Chickpeas are the heart of this dish, providing a hearty texture and a good source of plant-based protein. Avocados bring creaminess and healthy fats, making the salad rich and satisfying. Cherry tomatoes add a burst of sweetness and color, while the red onion gives a bit of a bite and crunch. Fresh cilantro infuses the salad with a refreshing herby note. The lemon juice in the dressing brightens everything up, and the olive oil ties it all together with a smooth finish. Finally, seasoning it with salt and pepper enhances all the flavors.
This salad pairs wonderfully with grilled chicken or fish for a more substantial meal. You can also serve it as a side dish at a barbecue or potluck. For a light lunch, consider stuffing it into pita bread or serving it over a bed of mixed greens.
Start by grabbing a large mixing bowl. You'll want plenty of room to toss everything together. First, add your drained and rinsed chickpeas to the bowl. Make sure they’re well-drained so the salad doesn’t get watery.
Next, dice your ripe avocados and add them to the bowl. A quick tip: slice the avocado in half, remove the pit, and then score the flesh before scooping it out with a spoon. This will make dicing easier and cleaner.
Now, halve the cherry tomatoes and toss them in. The sweetness from the tomatoes will balance the creaminess of the avocado nicely. Then, finely chop the red onion and add it to the mix. If you're not a huge fan of raw onion, you can soak it in cold water for a few minutes to mellow the flavor.
Chop up the fresh cilantro and sprinkle it over the salad. This is where the fresh flavors really start to come together.
In a small bowl, whisk together the lemon juice, olive oil, and a good pinch of salt and pepper. This simple dressing is all you need to bring the salad together. Pour it over the chickpea mixture, then gently toss everything until it's well coated. Be gentle with the avocados to keep them from turning mushy.
Give it a taste and adjust the seasoning if needed. A bit more salt or pepper can really make the flavors pop. Serve it up right away, or let it chill in the fridge for a bit to let the flavors meld.
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