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High Fiber Chickpea and Avocado Salad

Whip up this quick, healthy, and delicious high fiber chickpea avocado salad in minutes! Packed with fresh ingredients and a zesty dressing, it's a vibrant meal.
Print Recipe
Prep Time 0 minutes
Cook Time 0 minutes
minutes 20 minutes
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 14 ounce cans low sodium chickpeas drained & rinsed
  • 1 long English cucumber cut into bite size pieces
  • 3 medium tomatoes cut into bite size pieces
  • 2 medium avocados diced
  • 1/4 cup red onion diced
  • 1/2 cup parsley (dill or cilantro) finely chopped
  • 1 large lime or lemon juice of
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • Ground black pepper to taste

Equipment

  • Large Bowl
  • Small Bowl

Method
 

Step 1: Combine Salad Ingredients
  1. In a large bowl, add the drained and rinsed chickpeas, bite-sized pieces of cucumber, bite-sized pieces of tomato, diced avocado, diced red onion, and finely chopped parsley. Gently combine.
Step 2: Prepare the Dressing
  1. In a separate small bowl, whisk together the extra virgin olive oil, juice of lime or lemon, salt, and ground black pepper until well combined.
Step 3: Dress and Toss
  1. Pour the prepared dressing over the ingredients in the large bowl. Gently stir everything together, being careful not to overmix, ensuring all ingredients are lightly coated with the dressing.
Step 4: Serve
  1. Serve the salad immediately while chilled. It's delicious on its own or paired with your favorite protein or side dish. For a complete meal, consider adding some Mediterranean chicken or serving it alongside baked white fish.

Notes

This salad is best enjoyed immediately after preparation for optimal texture and color. You can chop vegetables (cucumber, tomato, red onion) and rinse chickpeas ahead of time, storing them separately in the refrigerator. Prepare the dressing and store it in a separate airtight container. Add the diced avocado and dressing just before serving to minimize browning and sogginess. Store any leftover salad in an airtight container in the refrigerator for 1-2 days. Note that the avocado may brown and the texture may soften over time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.