Chickpea Avocado Salad: Fresh, Creamy & Protein-Packed!

1. Prep the ingredients
Dice the avocados.

Halve the tomatoes.

Chop onion, peppers, parsley, and cucumber.

Rinse the chickpeas well and drain completely.

2. Make the dressing
In a small bowl, whisk together:

Olive oil

Lemon juice

Dijon

Honey

Salt + pepper

Chili flakes

Mix until smooth and emulsified.

3. Assemble the salad
Add chickpeas, tomatoes, peppers, onion, cucumber, and herbs to a large bowl.

Gently fold in the avocado last to avoid mashing it.

4. Dress & toss
Pour dressing over the salad.

Toss lightly to coat everything evenly.

5. Serve immediately or refrigerate for 30 minutes to develop flavor.

NOTES
Add avocado just before serving to keep it fresh and vibrant.

If storing overnight, drizzle extra lemon juice on avocado to slow browning.

You can mash ¼ of the avocado for a creamier texture.

Adjust lemon juice depending on how tangy you like it.

TIPS
For more protein, add diced grilled chicken or tofu.

For crunch, add toasted almonds, pepitas, or sunflower seeds.

If you want a Mediterranean twist, add feta cheese and olives.

Make it spicy with jalapeño or cayenne.

For meal prep: store dressing separately and add avocado fresh each day.

SERVINGS

Serves: 4
Serving Size: About 1–1¼ cups per person

NUTRITION ESTIMATE (Per Serving)
Nutrient Amount
Calories ~310
Protein 9 g
Carbs 26 g
Fiber 10 g
Fat 20 g
Sodium ~260 mg
Values vary based on oil and avocado size.

HEALTH BENEFITS
High in plant protein from chickpeas

Excellent fiber source → supports digestion

Avocado provides healthy monounsaturated fats for heart health

Loaded with vitamins C, K, and folate

Anti-inflammatory herbs & fresh vegetables

Keeps you full and energized