avocado chickpea salad recipe
This avocado chickpea salad is a vibrant, creamy, and utterly satisfying no-cook meal that comes together in minutes. It's an instant family favorite, perfect for a hurried lunch, a quick dinner, or a wholesome snack. Brimming with healthy fats, fiber, and plant-based protein, it's a lifesaver for busy individuals seeking quick, fuss-free, and nutritious options.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
1 15-ounce can Canned Chickpeas
2 medium Ripe Avocados
1 stalk Celery
1/4 cup Red Onio
2 tablespoons Fresh Parsley
2 tablespoons Fresh Lemon Juice
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
Instructions
- Prepare the Chickpeas: Drain and thoroughly rinse your can of chickpeas under cold water to remove excess sodium. Pat them dry with a paper towel and transfer to a medium-sized mixing bowl
- Mash the Chickpeas: Using a fork or a potato masher, gently mash about half to two-thirds of the chickpeas, leaving some whole for texture. This creates a creamy base with some bite
- Add Fresh Ingredients: Add the diced ripe avocados, finely chopped celery, and finely diced red onion to the bowl with the mashed chickpeas. Gently stir these ingredients together
- Whip Up the Dressing: In a small separate bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, salt, black pepper, and garlic powder (if using). Whisk until the dressing emulsifies and looks slightly creamy
- Combine and Season: Pour the dressing over the chickpea and avocado mixture. Add the chopped fresh parsley. Gently fold everything together until well combined. Taste the salad and adjust seasonings (salt, pepper, lemon juice) as needed
- Serve or Chill: Serve your avocado chickpea salad immediately, or cover and chill it in the refrigerator for at least 15-20 minutes to allow the flavors to meld. Chilling often enhances the taste and texture
Notes
Choose Ripe Avocados: Select avocados that yield slightly to gentle pressure for the best creamy texture.
Don't Overmash Chickpeas: Aim for a rustic texture with some whole chickpeas remaining, not a smooth paste.
Thoroughly Rinse Chickpeas: Always rinse and pat dry canned chickpeas to improve texture and flavor, and remove excess sodium.
Finely Dice Veggies: Smaller, uniform pieces of celery and red onion integrate better into the salad, ensuring a balanced bite.
Adjust Seasoning: Taste and adjust salt, pepper, and lemon juice as needed to suit your preference.
Let Flavors Meld: Chilling the salad for 15-30 minutes allows the flavors to deepen and enhance the overall taste.
Use Fresh Herbs: Fresh parsley (or dill, cilantro) provides a vibrant freshness that significantly brightens the dish.
Storage: Store any leftover salad in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Keep refrigerated for up to 2-3 days. Freezing is not recommended as avocados and celery become watery and mushy upon thawing.
Find it online: https://powerecipe.com/avocado-chickpea-salad-recipe/