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).