Looking for a quick, protein-packed meal that’s fresh, filling, and vegan? This Chickpea Avocado Salad is your answer. It combines creamy avocado, hearty chickpeas, crunchy veggies, and a lemony dressing for a meal-prep-friendly lunch or dinner you’ll crave again and again.
Perfect on its own, in wraps, or on toast!
🧾 Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- ½ red onion, finely chopped
- ½ red bell pepper, diced
- ½ cucumber, chopped
- 2 tbsp fresh parsley or cilantro, chopped
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
👨🍳 Instructions:
- In a large bowl, mash half the chickpeas and avocado together.
- Add remaining chickpeas, avocado chunks, red onion, bell pepper, cucumber, and herbs.
- Drizzle with olive oil and lemon juice. Season with salt and pepper.
- Mix gently to combine.
- Serve chilled or at room temperature. Store leftovers in an airtight container for up to 2 days.