Vegan Avocado and Chickpea Salad
Tired of sad, lifeless salads? This vegan avocado and chickpea salad is here to rescue you from bland, leafy misery. Creamy avocado meets hearty chickpeas, making this a protein-packed, fiber-rich, and flavor-loaded meal. It’s so good, you’ll forget it’s actually healthy. No boring lettuce, no sad dressing—just fresh ingredients, zesty flavors, and zero effort. Perfect for a quick lunch, lazy dinner, or pretending you meal-prepped. The best part? No cooking required. Just mash, mix, and eat.
Vegan Avocado and Chickpea Salad
A creamy, zesty chickpea and avocado salad that’s nutritious, ridiculously easy, and actually satisfying.
Ingredients
- 1 ripe avocado
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional but recommended
- 2 tbsp chopped fresh parsley
- ½ small red onion finely chopped
- 1 small cucumber diced
- 1 medium tomato diced
Instructions
- Add chickpeas to a mixing bowl and mash with a fork until chunky.
- Scoop avocado in and mash it together with the chickpeas.
- Drizzle in lemon juice and olive oil.
- Stir in garlic powder, salt, black pepper, and red pepper flakes.
- Add chopped parsley, red onion, cucumber, and tomato. Mix well.
- Taste and adjust seasoning if needed.
- Serve as is, or stuff it into a sandwich, wrap, or lettuce cups.
Notes
Nutritional Values (Per Serving)
- Calories: ~280
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Folate: 20% DV
- Iron: 15% DV
- Vitamin C: 25% DV
- Potassium: 18% DV
- Magnesium: 12% DV
Additional Notes & Tips
- Swap red onion for green onion if you prefer milder flavor.
- Add diced bell pepper for extra crunch.
- Use lime juice instead of lemon for a twist.
- Eat with pita chips, on toast, or straight from the bowl (no judgment).
