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Chickpea avocado salad in a blue striped bowl with parsley sprinkled throughout, and a spoon on the side.
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Easy Recipe for an Avocado Chickpea Salad

A complete salad that can be enjoyed on its own or with a side of protein.
Total Time20 minutes
Course: Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Servings: 7
Calories: 132kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • ½ large red pepper, chopped
  • 2 cups chickpeas
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1 handful fresh parsley, or cilantro, chopped
  • salt, to taste
  • pepper, to taste
  • 1 large avocado, chopped
  • 1 plum tomato, chopped

Instructions

  • Chop red pepper. Add to a medium sized bowl.
    ½ large red pepper,
    Chopped red peppers in a glass bowl.
  • Add to the bowl cooked chickpeas. If you have the time to soak and cook fresh chickpeas, they are so much better.
    2 cups chickpeas
    Chickpeas atop chopped red peppers in a glass bowl.
  • Chop avocado coarsely. Add to the chickpeas and red pepper.
    1 large avocado,
    Chopped avocado and chickpeas in a bowl atop red peppers.
  • Add minced garlic, chopped tomato, and lemon juice.
    1 clove garlic,, 1 plum tomato,, 1 lemon,
    Avocado, chickpeas, minced garlic, parsley, and red pepper in a glass bowl with a lemon wedge on the side.
  • Mix well together.
    Mixed chickpea avocado salad ingredients in a glass bowl.
  • Salt and pepper to taste.
    salt,, pepper,
    Mixed chickpea avocado salad in a glass bowl with salt and pepper on the side.
  • Serve salad right away with fresh parsley. Avocado can’t stand for too long after it has been opened.
    1 handful fresh parsley,

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 341mg | Fiber: 6g | Sugar: 3g | Vitamin A: 446IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 2mg