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+ servings
A salad with chickpeas, tomatoes, and avocado in a bowl.
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Chickpea Avocado Salad

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.
Course Appetizer, Main Course, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Chilling Time (optional) 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 75kcal
Author Tessa

Ingredients

  • 1 - 15oz can chickpeas drained and rinsed
  • 1 ripe avocado diced
  • 2 ribs celery chopped
  • 1 cup cherry tomatoes halved
  • 1 - 14oz can quartered artichoke hearts drained, rinsed, and halved
  • ½ teaspoon minced garlic
  • 2 tablespoons olive oil
  • juice of one lemon
  • ¼ cup parsley chopped optional
  • 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.

Nutrition

Calories: 75kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 277mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg