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Chickpea Avocado Salad

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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!

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!

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).
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Chickpea Avocado Salad

4.92 from 12 votes
3
Cals:243
Protein:9
Carbs:31.5
Fat:10
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!
Course: Lunch, Salad
Cuisine: American
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!
Prep: 15 minutes
Total: 15 minutes
Yield: 2 servings
Serving Size: 1 salad

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 1 salad, Calories: 243 kcal, Carbohydrates: 31.5 g, Protein: 9 g, Fat: 10 g, Saturated Fat: 1.5 g, Sodium: 42 mg, Fiber: 8.5 g, Sugar: 2.5 g

Categories:

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!