Here’s the perfect recipe for a light, delicious meal that is packed full of healthy veggies: chickpea avocado salad! Plus, it can be made in just a few minutes so it’s a wonderful option for busy days.

There’s pretty much nothing tricky about this salad, as the preparation simply consists of chopping and mixing the ingredients. Having said that, there’s a couple of things to keep in mind.

As with all recipes, a dish can only be as good as the ingredients, and the chickpea avocado salad is surely not the exception. Here, two ingredients can really make or break your meal: the avocado and the tomatoes. Regarding the tomatoes, using sweet and flavorful ones is more important than using cherry tomatoes specifically. Use whichever variety you find that tastes the best.

As for the avocados, we suggest you use the best avocados you can find. If you have the chance to buy them at a farmer’s market, ask the merchant for avocados that will be ripe on the day you plan to make the salad. Else, if you can buy them ripe and ready to use, you can avoid having to time your chickpea avocado salad to when the avocados are ready.

Avocados start to oxidize soon after being opened and exposed to air. While this doesn’t affect their flavor so much, their color changes from a beautiful bright green to a very unappetizing dark and brownish green. So, if you are bringing this salad to a gathering, we suggest you mix all the ingredients beforehand except the avocado. You can chop and mix it into the chickpea avocado salad right before serving.

Finally, try to chop the onion finely into very small pieces. Else, if you prefer slices, try to make them very thin. Even though red onion is milder than other varieties, it is better to avoid having big pieces that might be too strong-flavored.

Ingredients

1 can chickpeas
1 avocado
8 oz cherry tomatoes
1/2 cucumber
1/4 red onion
fresh basil (chopped)
1 tbsp lemon juice
2 tbsp olive oil
Salt & pepper

Instructions

Chop the cucumber into cubes and cut the cherry tomatoes into halves or quarters (depending on the size). Put them in a large bowl along with chopped red onions and basil.
Drain the chickpeas, add them to the bowl and mix everything.
Cut the avocado into small cubes and add to the bowl along with the lemon juice, olive oil, salt and pepper. Mix all the ingredients carefully. Done!

Notes

The recipe is for 4 servings.
Prep time: 10 minutes.
Cooking time: no cooking.
Remember to chop the red onion into very small pieces so it doesn’t overpower your salad.
If you use canned chickpeas, as we do, rinse them well before adding them to the salad.

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