Chickpea Salad

why make this recipe

This chickpea salad is quick, fresh, and healthy. It uses simple ingredients you can find in any shop. It fills you up and tastes good for lunch or a light dinner.

introduction

This salad mixes chickpeas, cucumber, tomato, onion, avocado, and coriander with lemon and olive oil. It is easy to make and good for busy days. If you want a simple sweet option after this, try the Snickers Caramel Apple Salad recipe for a treat.

how to make Chickpea Salad

1. Wash and dice the cucumber, cherry tomatoes, red onion, and avocado.
2. Rinse and drain the chickpeas.
3. Put everything in a salad bowl.
4. Add chopped coriander, a drizzle of olive oil, salt, and lemon juice.
5. Toss gently so the avocado stays in pieces.
6. Serve right away.

Ingredients :

• 1 Lebanese cucumber, diced
• 1 can (375g) chickpeas, rinsed and drained
• 1 punnet of cherry tomatoes, diced
• 1/2 a red onion, diced
• 1 avocado, diced
• Coriander, finely chopped
• A drizzle of olive oil
• Salt
• Juice of half a lemon

Directions :

Add everything to a salad bowl. Mix well. Serve and enjoy!

how to serve Chickpea Salad

Serve it on its own for a light meal. You can also put it on toasted bread, in a wrap, or next to grilled chicken or fish.

how to store Chickpea Salad

Keep the salad in an airtight container in the fridge. Eat within 1–2 days for best texture. If you plan to store it longer, leave the avocado out and add it when you serve.

tips to make Chickpea Salad

• Cut the avocado last to keep it fresh.
• Use ripe but firm avocado to avoid mushy pieces.
• Taste and adjust salt and lemon before serving.
• Drain chickpeas well to avoid watering down the salad.

variation (if any)

• Add feta cheese for a salty taste.
• Add cucumber and red capsicum for extra crunch.
• Use parsley instead of coriander if you prefer.

FAQs

Q: Can I use dried chickpeas?
A: Yes. Cook the dried chickpeas until tender, cool them, then use as in the recipe.

Q: Is this salad good for meal prep?
A: Yes, but add avocado just before eating for best texture.

Q: Can I add other dressings?
A: Yes. A little yogurt or tahini dressing works well with chickpeas.

Chickpea Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

This quick and healthy chickpea salad is packed with fresh ingredients and is perfect for lunch or a light dinner.

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Ingredients

Scale 1x2x3x

• 1 Lebanese cucumber, diced
• 1 can (375g) chickpeas, rinsed and drained
• 1 punnet of cherry tomatoes, diced
• 1/2 a red onion, diced
• 1 avocado, diced
• Coriander, finely chopped
• A drizzle of olive oil
• Salt to taste
• Juice of half a lemon

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Instructions

1. Wash and dice the cucumber, cherry tomatoes, red onion, and avocado.
2. Rinse and drain the chickpeas.
3. Put everything in a salad bowl.
4. Add chopped coriander, a drizzle of olive oil, salt, and lemon juice.
5. Toss gently so the avocado stays in pieces.
6. Serve right away.

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Notes

Cut the avocado last to keep it fresh. Use ripe but firm avocado to avoid mushy pieces. Drain chickpeas well to avoid watering down the salad.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg