– 1 can chickpeas, drained and rinsed – 1 ripe avocado, diced – 1 cup cherry tomatoes, halved – 1 small cucumber, diced – 1/4 red onion, thinly sliced – 2 tbsp olive oil – 1 tbsp lemon juice – Salt and pepper to taste – Fresh parsley for garnish
In a large bowl, combine chickpeas, diced avocado, tomatoes, cucumber, and thinly sliced red onion for a colorful, fresh base.
Drizzle olive oil and lemon juice over the salad ingredients. Season with salt and pepper to suit your personal flavor preferences.
Gently toss everything together until avocado lightly coats the chickpeas and veggies, keeping the avocado chunks intact.
Let the salad sit for about 5-10 minutes so the flavors blend and the lemon juice enhances the freshness of the avocado.
Sprinkle chopped parsley on top for extra color and an herby, aromatic finish to brighten the salad's flavor profile.
Serve chilled as a light lunch, side dish, or a filling plant-based meal, loaded with fiber, healthy fats, and fresh veggies.
This chickpea and avocado salad is creamy, crunchy, and super refreshing — perfect for summer days or quick vegan lunches!