Go Back

High Fiber Chickpea Avocado Salad

A quick and easy high fiber chickpea and avocado salad packed with flavor, healthy fats, and plant-based protein. Perfect for a light meal or side!
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups chopped greens such as romaine
  • 1 cup canned chickpeas (rinsed and drained)
  • 2/3 cup diced cucumbers
  • 2/3 cup halved cherry tomatoes
  • 2 ounces sliced avocado (from 1/2 small)
  • 2 tsp extra virgin olive oil
  • 3 tsp unfiltered apple cider vinegar (or fresh lemon juice)
  • kosher salt to taste
  • fresh black pepper to taste

Method
 

Assemble the Base
  1. Divide the chopped romaine lettuce evenly between two serving bowls.
Add the Stars
  1. Top the lettuce with the rinsed and drained chickpeas, diced cucumbers, and halved cherry tomatoes. Carefully arrange the sliced avocado on top of each salad.
Dress and Season
  1. Drizzle 1 tsp of extra virgin olive oil and 1.5 tsp of apple cider vinegar (or lemon juice) over each bowl. Season generously with kosher salt and freshly ground black pepper to taste. Gently toss before eating to combine flavors and textures.

Notes

This salad is ideal when enjoyed immediately after preparation. To prevent browning, add avocado just before serving. If making ahead, store dressing separately and combine all ingredients except avocado. Store in an airtight container in the refrigerator for up to 1-2 days.