This beautiful Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite. Chickpeas are combined with juicy tomatoes, refreshing cucumbers and creamy avocados all tossed in an easy homemade lemon kissed dressing. This is the perfect make ahead dish as this salad keeps for days!
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How can you create a salad that packs a protein punch without adding meat? One of the best ways is to include chickpeas! Chickpea Salad is such a delicious and nutritious way to enjoy fresh summer veggies and is perfect to make ahead and enjoy for lunch!
I love fresh summery salads filled with a huge variety of produce and this recipe contains so many wonderful, fresh ingredients! Refreshing cucumbers, juicy diced tomatoes, crisp bell peppers and smooth creamy avocados are the perfect complement to chickpeas! Not only is the combination of colors and textures beautiful, it is loaded with flavor for a totally irresistible meal ready in just minutes.
When choosing an avocado, it should be ripe enough to be a little bit soft you squeeze it, but not too soft. If the skin looks dry or overly wrinkled, it will likely be too ripe. Cut the avocado lengthwise and twist to separate the halves. The flesh should have a light green, even color (brown spots mean it’s a bit overripe). Once the seed is removed, I cut the flesh into squares right in the skin and then use a spoon to easily scoop them out into a bowl.
As soon as you add the avocado to the bowl, squeeze fresh lemon over it, this not only adds flavor to the salad, it keeps avocado from turning brown. I always love using fresh lemon in my recipes, however you can use bottled lemon juice if that is all you have on hand (you’ll need about 1 tablespoon).
In this fresh salad you’ll really want to use fresh parsley and if you substitute dried parsley I think you might be disappointed. The fresh parsley just adds so much flavor to this recipe, it’s fairly inexpensive and it can last up to two weeks in the fridge if it’s stored properly. Find great tips for storing fresh herbs here!
For the dressing in this recipe, I combine all of the liquid ingredients in a mason jar and give it a shake. You can use as much or as little as you’d like and the leftovers will keep at least 1 week to drizzle over salads or even grilled veggies!
There are many options for olive oil; extra virgin, virgin, pure/light, extra light. Extra virgin is considered the least processed and most flavorful, while extra light is the most processed and has a much lighter flavor (and isn’t lighter in fat). So your personal taste and nutritional desires will dictate which one you choose. I prefer virgin olive oil for many of my recipes because it is not too overpowering.
This recipe is so versatile, you can substitute your favorite vegetables; red pepper for green pepper, white or green onion for red onion. Adding feta cheese makes a nice variation, but since feta is quite salty itself be careful when you add the seasonings. (And for those of you asking, Chickpeas are the same as garbanzo beans and can be used interchangeably in this recipe.
Once all your ingredients are assembled, simply toss everything together and that’s it! This salad will last for about 4 days in the refrigerator (even the avocado holds up well). Great to make ahead of time for your next event, or just to eat for leftovers!
Chick Pea Salad is a complete meal that is low in fat, high in protein and incredibly delicious! A super power salad that is so satisfying, and …fun!
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- 1 avocado
- 1/2 fresh lemon
- 1 can chickpeas , drained (19 oz)
- 1/4 cup sliced red onion
- 2 cups grape tomatoes , sliced
- 2 cups diced cucumber
- 1/2 cup fresh parsley
- 3/4 cup diced green bell pepper
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon cumin
- salt & pepper
- Cut avocado into cubes and place in bowl. Squeeze the juice from 1/2 lemon over the avocado and gently stir to combine.
- Add remaining salad ingredients and gently toss to combine.
- Refrigerate at least one hour before serving.