Description
A vibrant and nutritious salad with creamy avocados and crunchy chickpeas, perfect for lunch or as a side dish.
Ingredients
Scale
- 1 can Chickpeas, drained and rinsed
- 2 ripe Avocados, diced
- 1 Red onion, chopped
- 2 cups Tomatoes, halved (preferably cherry tomatoes)
- 1/2 cup Cilantro, chopped
- Juice of 1 Lime
- 2 tablespoons Olive oil
- Salt and pepper, to taste
Instructions
- Prepare the ingredients by draining and rinsing the chickpeas. Chop avocados, tomatoes, red onion, and cilantro into bite-sized pieces.
- Mix the base by combining chickpeas, avocados, tomatoes, and red onion in a large mixing bowl. Toss gently to avoid mashing the avocados.
- Season the salad with lime juice and olive oil, adding salt and pepper to taste. Mix gently to coat.
- Add the chopped cilantro, folding it in carefully.
- Serve immediately or refrigerate for up to one hour for flavors to meld.
Notes
Store leftovers in an airtight container for up to 2 days. Avoid using overripe avocados to ensure the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg