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Chickpeas Salad with Avocado

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A fresh and simple salad combining creamy avocado with firm chickpeas and bright vegetables, perfect for a healthy meal prep.

Ingredients

Scale
  • 1 can (1 1/2 cup) chickpeas, drained and rinsed
  • 1 small white or red onion, chopped
  • 1 bell pepper (any color), chopped
  • 1/2 cup pickles, chopped
  • 1 medium tomato, chopped
  • 1 ripe avocado, diced
  • 1/4 cup chopped parsley
  • 2 tbsp hemp seeds
  • 1 tsp dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt to taste

Instructions

  1. Rinse and drain the canned chickpeas thoroughly.
  2. Chop the onion, bell pepper, pickles, cherry tomatoes, and avocado into bite-sized pieces.
  3. Finely chop the parsley.
  4. In a small bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, and salt.
  5. In a large mixing bowl, combine the chickpeas, chopped vegetables, avocado, and parsley.
  6. Sprinkle the hemp seeds on top.
  7. Drizzle the dressing over the salad and gently toss everything together.
  8. Enjoy fresh or let it sit for 10 to 15 minutes before serving.

Notes

Store the salad in an airtight container in the fridge for up to 2 days. For best texture, keep dressing separate if storing longer than one day.

Nutrition

Keywords: chickpeas salad, avocado salad, healthy meal prep

Find it online: https://alexandrarecipes.com/chickpeas-salad-with-avocado/