Lunch

Chickpea Avocado Salad

Crisp romaine leaves mingle with creamy avocado slices, plump chickpeas, and juicy tomatoes, all brightened by a simple olive oil and vinegar dressing that tastes fresh and satisfying in every bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chickpea Avocado Salad
Total
15 min
Prep
15 min
Serves
2

Nutrition per Serving

Calories
243
Protein
9g
Carbs
32g
Fat
10g
Fiber
9g
Sugar
3g
Sodium
42mg

Ingredients

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

Instructions

  1. Divide the lettuce, chickpeas, cucumbers, tomatoes and avocado in two bowls.
  2. Season with salt and pepper to taste and drizzle each with olive oil and vinegar or lemon juice.