Vibrant Chickpea Salad with Avocado & Lemon Dressing
40 minutes
693 reads
About Vibrant Chickpea Salad with Avocado & Lemon Dressing
Craving a vibrant, protein-packed lunch that bursts with fresh flavor? This Chickpea Salad is your answer! It's a healthy and satisfying meal that's easy to make and even easier to devour.Tender chickpeas mingle with crunchy cucumber, red onion, and juicy tomatoes, creating a delightful textural experience. Creamy avocado adds a touch of richness, while a zesty lemon dressing brightens every bite.Perfect for a light lunch, a quick snack, or a healthy side dish, this recipe (inspired by Holly from Spend with Pennies) is a must-try!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Salad
Lemon Dressing
- 2 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 5 Peppercorns black, crushed
- 1.5 tsp Salt or to taste
Instructions
- Soak and boil the chickpeas until tender. This is essential for a pleasant texture.
- In a large bowl, combine the boiled chickpeas, diced red onion, diced tomato, and diced cucumber.
- Prepare the lemon dressing in a separate small bowl. Whisk together the lemon juice, olive oil, crushed black peppercorns, and salt.
- Pour the lemon dressing over the chickpea mixture. Let it sit for 10 minutes to allow the flavors to meld.
- Just before serving, gently fold in the diced avocado and chopped cilantro. This prevents the avocado from becoming mushy.
Recipe Notes
Good To Know
- Soak chickpeas overnight (minimum 6-8 hours) in double the amount of water. If you forget to soak them, pour boiling water over the chickpeas and soak for 2 hours.
- Pressure cook the chickpeas for 10 minutes with salt. Adding salt during cooking reduces the need for salt in the salad later.
- For extra flavor and texture, lightly toast the cooked chickpeas in a dry skillet with a pinch of smoked paprika or cumin before adding them to the salad.
- If making ahead, add the avocado and lemon juice just before serving to prevent browning.
- For a heartier salad, add crumbled feta cheese or roasted sweet potato cubes. For a vegan protein boost, toss in some roasted sunflower seeds or pumpkin seeds.
- To enhance the tangy kick, try mixing in a teaspoon of chaat masala or a splash of pickled jalapeño brine.
Expert Tips
- For even cooking, ensure your chickpeas are all submerged in the water while soaking. Add more water if necessary.
- Don't overcook the chickpeas. Overcooked chickpeas will become mushy and less appealing in the salad.
- Customize the salad to your liking! Experiment with different herbs, spices, and vegetables to create your perfect chickpea salad.
Storage Instructions
- Store leftover salad without the avocado and dressing in an airtight container in the refrigerator for up to 3 days. Add the avocado and dressing just before serving.
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Recipe Nutrition
Calories: 730kcalCarbohydrates: 50gProtein: 15gFat: 54gPolyunsaturated Fat: 16.2gMonounsaturated Fat: 32.4gSodium: 1710mgFiber: 14gSugar: 10g
Kirti Misra
Articles: 101
5 Comments
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Such a flavorful dish! Can’t wait to taste it.
Such a tempting dish! Thank you.
Absolutely delicious! Can’t wait to try it.
Full cooking Shooking…Kirti
I’m excited to try this recipe!