Name: Chickpea Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 2 ripe avocados, diced; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1/2 red onion, finely diced; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh mint leaves, chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 clove garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup crumbled feta cheese (optional)

Instructions

Prepare the chickpeas

Drain and rinse the chickpeas thoroughly in a colander under cold water. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
Chop the vegetables

Dice the avocados, cucumber, and red onion. Halve the cherry tomatoes. Finely chop the cilantro and mint leaves. Place all prepared vegetables and herbs in a large mixing bowl.
Add the chickpeas

Add the dried chickpeas to the bowl with the vegetables and herbs. Gently toss to combine, being careful not to mash the avocado.
Make the dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and pepper until well combined.
Combine and season

Pour the dressing over the chickpea mixture. Gently toss all ingredients together until evenly coated with the dressing.
Add the finishing touches

If using, sprinkle the crumbled feta cheese over the top of the salad. Give everything one final gentle toss.
Rest and serve

Allow the salad to rest for 5 minutes to let the flavors meld together. Serve immediately as a main dish or as a side.

Chickpea Avocado Salad

Ingredients

Instructions

Nutritional Information