Chickpea Avocado Salad That Makes You Eat More Salad

Chickpea Avocado Salad
Serves 4 | Prep Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 (15-oz) can chickpeas, drained

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved

• ½ cup English cucumber, diced

• ¼ cup red onion, minced

• 2 tablespoons extra-virgin olive oil

• 1½ tablespoons lemon juice

• 1 tablespoon fresh cilantro

• Salt and pepper to taste to taste 

• 1 tablespoon fresh parsley or cilantro, finely chopped (optional)

• Step 1

  1. Place the chickpeas in a bowl of warm water and gently rub them between your hands to loosen and remove the outer skins. Skim off and discard the skins, then drain the chickpeas thoroughly.

• Step 2

  2. Transfer the prepared chickpeas to a large mixing bowl. Add the cherry tomatoes, cucumber, and red onion, and toss gently to distribute the ingredients evenly.
  
  

• Step 3

  3. In a separate small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until the dressing is fully emulsified and smooth.
  

• Step 4

  4. Add the diced avocado to the chickpea mixture. Pour the dressing evenly over the salad and gently fold all ingredients together, taking care not to mash the avocado pieces.

• Step 5

  5. Garnish the salad with freshly chopped cilantro and season with additional salt and pepper to taste.
  

• Step 6

  6. Serve immediately for best texture and flavor, or cover and refrigerate for up to 1 hour before serving. Best enjoyed with nice weather, great music, and a comfy chair on your deck.