Delicious, nutritious, crunchy and vibrant Mediterranean Chickpea and Avocado Salad is all I want for today’s dinner! This dish combines all my favorite vegetables in one yummy bite!
For about 4 years, every three months I use to detox myself from animal products. Thus for 2 to 4 weeks, I do not eat any kind of meat or fish. I try to avoid eating eggs and dairy products as much as possible. In this period I have to look for a confessed balanced meal without animal protein source. I always take into account the fact that I need high-quality and nutritious products containing all the most important substances. When I started this lifestyle I was thinking: How can I create a dish that packs a protein punch without adding meat or fish? And you know the answer is so simple… just use beans, mushrooms, chickpeas, or nuts. In most cases, these recipes are so easy to prepare.
There are some evenings that I just do not know what to slave over the stove. (I think many women will understand me))). At that moment my lifesaver is salads with beans or chickpeas! Today I had some boiled chickpeas that remained in my fridge after preparing Lebanese Homemade Hummus and I decide to mix Mediterranean Chickpea and Avocado Salad. This healthy salad is full of crispy and colorful vegetables all mixed together and soaked in a zesty and juicy dressing. One of the advantages this comforting salad has is that it is rich in proteins, fibers, and healthy fats. This chickpea avocado salad, packed with amazing flavors, doesn’t need cooking, boiling or baking and it takes just 15 minutes to mix all the ingredients.
An amazing fact is that being low carb you don’t even need a main course for healthy chickpea avocado salad. It will keep you full due to the protein in chickpeas and healthy fats from avocado. And it is a perfect gluten-free and vegan salad. However, you can freely serve it as a side dish on a party table.
Can I use canned chickpeas?
When I am preparing a salad, I prefer to use canned chickpeas. Canned chickpeas can be eaten immediately without cooking. The only recommendation I can suggest is to wash them in cold water until the water runs clear. Then let chickpeas seat in a colander for some minutes to drain well. It is not necessary to skin them.
Canned chickpeas will save you a lot of time and will make the process of cooking faster, while dry chickpeas need a long cooking time. Once you have opened canned chickpeas but haven’t used them all, you can easily transfer them in a hermetically closed container. You can store them in the refrigerator for up to three or four days.
But if you are a chickpeas lover and you love to eat them in as many dishes as possible))) then do not hesitate to boil them by yourself and serve one of the best chickpeas recipes.
How to boil chickpeas?
First of all, you should leave the chickpeas to soak in cold water with one tsp of baking soda – this process will hydrate them quicker. Usually, I use to soak chickpeas for the whole night, but in case you are out of time 3 hours will be more than enough. When they will double in size, you should know that they are ready to be boiled. Transfer chickpeas in a boiling pan and boil on medium heat for about 45 minutes to one hour. The water should cover the content.
How to make Chickpea and Avocado salad?
When you have your chickpeas already boiled then you can easily proceed to vegetables. Take two medium-size cucumber, two smooth avocados, and about eight cherry tomatoes and wash them thoroughly. Then cut vegetables in the same size cubes – I prefer medium size)! Always choose a ripe avocado. Besides a good amount of healthy fats an avocado offers, it also adds savory creaminess to the salad and there is no need to add any mayonnaise. In case you think that a good spoon of a tasty home-made mayo is needed than you can check my recipe here. Cucumbers will give a crispy, crunchy and refreshing taste to your salad. Cherry tomatoes will bring a bit of sweetness. If you didn’t find any cherry tomatoes you can easily substitute with Roma tomatoes or any you will find in your market.
Now take a small red onion and chop it into small cubes. In this chickpea salad, you definitely will want to use fresh herbs like parsley, cilantro or dill.
This full of vibrant colors and flavourful salad can be seasoned only with oil. Sometimes I drizzle vegetables with some drops of balsamic dressing.
Mix gently all ingredients and enjoy your perfect salad!
Chickpea and Avocado Salad Tips:
- Use canned chickpeas, as it will faster the process.
- The longer the salad will stay dressed before serving the tastier it will be.
- You can make this Chickpea and Avocado Salad spicy by adding red pepper flakes and/or minced garlic.
- Adding olives or capers will give even more Mediterranean touch to this salad.
- Feta cheese is a good option to diversify flavor.
- The Chickpea and Avocado Salad could be a good side dish for grilled meat or fish.
This easy and flavorful chickpeas and avocado salad is one the best go-to lunch loaded with fresh ingredients and tossed with one of the best Mediterranian dressings. A healthy and delicious salad to always enjoy when you are fast and hungry.
Mediterranean Chickpea and Avocado Salad
- wooden spoon
- Large cutting board
- 1 canned chickpeas
- 2 medium cucumbers
- 2 avocados
- 8 cherry tomatoes
- 1 red onion
- 2 tbsp olive oil
- pinch salt
- 2 drops Balsamic vinegar
- Take two medium-size cucumbers, two smooth avocados, and eight cherry tomatoes and wash them thoroughly.
- Cut all the vegetables in medium size cubes!
- Take a small red onion and chop it into small cubes.
- Chop some fresh herbs - I have used parsley.
- Season with extra virgin olive oil, add a pinch of sea salt and some drops of balsamic vinegar.
- Serve immediately.