This Chickpea and Avocado salad is my go-to lunch when I need something fast and healthy! I load it up with garden vegetables and top it with a little olive oil and lemon, or olive oil and vinegar depending on my mood. Super simple, fresh and fills me up!
I just returned from Sunriver Oregon, what a beautiful state! I got in so late and was craving something fresh, and whipped this up with the tomatoes from my garden. This is a staple for me, I love chickpeas and always keep them on hand and often crave this for lunch.
How to keep avocados from browning:
- To keep avocado from turning brown, squeeze a little lime juice over cut pieces. Alternatively, you can cut the avocado as you use it.
- To store unused avocado, leave the pit in and get the wrap as close to the surface of the fruit as possible. If browning occurs, gently scrape the exposed flesh with a butter knife and voila, beautiful green avocado lies within!
Some more helpful tips:
- I love THIS salad spinner by Progressive. It makes rinsing and drying lettuce and hearty herbs so quick and easy.
- To use leftover chickpeas, add them to Spiralized Greek Cucumber Salad or make these Roasted Chickpeas to snack on during the week (just remember to ½ the spices since you have ½ the amount of chickpeas).
Chickpea Avocado Salad
- 2 cups chopped greens such as romaine
- 1 cup canned chickpeas rinsed and drained
- 2/3 cup diced cucumbers
- 2/3 cup halved cherry tomatoes
- 2 ounces sliced avocado from 1/2 small
- 2 tsp extra virgin olive oil
- 3 tsp unfiltered apple cider vinegar I use Braggs or fresh lemon juice
- kosher salt
- fresh black pepper to taste
- Divide the lettuce, chickpeas, cucumbers, tomatoes and avocado in two bowls.
- Season with salt and pepper to taste and drizzle each with olive oil and vinegar or lemon juice.
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