Chickpea Salad Recipe
The best chickpea salad recipe is healthy & packed with fresh vegetables! The combo of creamy avocado, refreshing lemon, and a delightful red vinaigrette is delicious
Servings: 8 servings
Ingredients
Salad Dressing
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice fresh-squeezed
- 1 tablespoon red wine vinegar optional, or use more lemon juice
- 1 garlic clove minced (or 1 teaspoon minced garlic)
- ½ teaspoon salt adjust to taste
- A big pinch of freshly ground pepper
- ¼ teaspoon paprika optional, but recommended
Chickpea Salad
- 1 medium avocado diced
- 1 15-oz can chickpeas drained and rinsed
- 1 medium red or green bell pepper diced
- 1 ½ cups cucumber diced
- 1 cup grape tomatoes halved
- 1/3 cup red onion chopped
- ½ cup fresh parsley chopped
Optional Add-ins
- For add-ins: make sure to increase the salad dressing amount.
- 4 oz protein of choice such as diced tofu, chicken, ham, etc.
- 1 oz cheese of choice such as feta, etc.
Instructions
- In a large bowl, whisk together Salad Dressing ingredients.
- Add diced avocado, then stir and flip gently to completely coat.
- Add all Chickpea Salad ingredients to the bowl.
- Stir and fold gently until evenly coated and well mixed.
- If needed, add salt, pepper, and more lemon juice to taste.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
Storing Instructions: Store chickpea salad in an airtight container in the refrigerator for 1-3 days.