Chickpea Avocado Salad
A colorful and fresh Chickpea Avocado Salad perfect for a quick, healthy meal.
Equipment
- large bowl
Ingredients
- 2 cans chickpeas approx. 15oz. each
- ½ cup red onion small diced
- 10 oz. grape tomatoes cut in halves
- 5 oz. baby arugula
- ¼ teaspoon crushed red pepper optional
- 1 lemon juice
- ⅓ cup olive oil more as needed
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- ⅓ cup chopped cilantro parsley can be used instead
- ½ teaspoon sea salt more or less to taste
- ½ teaspoon pepper
- 6 oz. feta cheese crumbles
Instructions
- Drain and rinse chickpeas. Add to large bowl along with cucumber, tomatoes, onion, and baby arugula. Toss to combine.
- Add in the garlic, chopped cilantro (or parsley), salt, pepper, lemon juice, olive oil, and red wine vinegar. Toss to coat evenly. Gently toss in the feta and cubed avocado. Chill until ready to serve.
- This will keep for about 3-4 days sealed in the refrigerator.
Notes
You can make this salad a day in advance, but wait to add the avocado until ready to serve for better presentation. You may also vary the leafy greens or add more as preferred. Ensure avocados are ripe but firm to avoid mushiness.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 38gProtein: 14gFat: 21gSaturated Fat: 5gCholesterol: 17mgSodium: 226mgPotassium: 741mgFiber: 12gSugar: 8gVitamin A: 760IUVitamin C: 15mgCalcium: 174mgIron: 4mg
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