Description
A refreshing no-cook salad featuring creamy avocado, chickpeas, juicy cherry tomatoes, cucumber, and a zesty lemon dressing, perfect for hot summer days.
Ingredients
Scale
- 2 (15-oz) cans chickpeas (garbanzo beans), drained and well-rinsed (about 3 cups drained)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon (about 2 tablespoons)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/2 cup crumbled feta cheese (adds ~65 kcal per serving)
Instructions
- Prep the beans and vegetables: Drain and rinse chickpeas thoroughly. Halve tomatoes, dice cucumber, thinly slice red onion, chop parsley, and dice avocados just before assembly to avoid browning.
- Combine base ingredients: In a large bowl, add chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to combine.
- Dress the salad: In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Pour dressing over chickpeas and veggies; toss until evenly coated.
- Add avocado carefully: Fold in diced avocado last, using a light hand to keep cubes intact.
- Taste and adjust: Check seasoning—add more lemon, salt, or pepper to taste. If using feta, sprinkle just before serving.
- Chill briefly or serve immediately: The salad can be served right away or chilled 20–30 minutes for flavors to marry.
Notes
Rinse canned chickpeas well to reduce sodium. Add avocado last to preserve texture. Store in an airtight container for up to 2–3 days.
- Prep Time: 15
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg