This easy Chickpea Avocado Salad recipe is a light and fresh meal or side dish. With protein-rich chickpeas, creamy avocado, and other fresh veggies, it can be ready in 10 minutes. Gluten-free and vegan.
1 - 14ozcan quartered artichoke hearts drained, rinsed, and halved
½teaspoonminced garlic
2tablespoonsolive oil
juice of one lemon
¼cupparsley choppedoptional
salt and pepper to taste
Instructions
In a large bowl, add the chickpeas, diced avocado, cherry tomatoes, celery, and artichoke hearts.
In a separate small bowl, whisk together the lemon juice, olive oil, garlic until well combined.
Pour the dressing over the chickpea-avocado mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste, add fresh parsley and toss. Chill for 20-30 minutes before serving.
Notes
This salad is best when chilled for at least 30 minutes but can be served immediately.Want a little spicy kick? Add some red pepper flakes to the dressing.To store: Keep in an airtight container in the refrigerator for up to two days.