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easy chickpeas salad

Tomato Avocado Chickpea Salad


  • Author: Vicky & Ruth
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-cook
  • Cuisine: Vegan Indian

Description

Dressed simply with salt, olive oil, and lemon, chickpea salad makes a delicious lunch, dinner, or a yummy side.


Ingredients

  • 115.5oz can chickpeas, rinsed and drained
  • 4 tsp extra virgin olive oil, divided
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 pint grape tomatoes, sliced in half
  • 1 large Hass avocado, diced or scooped out with a melon baller
  • 1/4 cup chopped fresh parsley or cilantro
  • 2 tbsp fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Combine the chickpeas,  2 teaspoons of the olive oil, turmeric, cumin and a 1/4 teaspoon of salt in a large bowl and toss well, until well coated. Add the rest of the ingredients except for the avocado and toss again. Refrigerate.
  2. Right before you are ready to serve this chickpea salad, cut or ball the avocado, toss gently and serve immediately.

Nutrition

  • Serving Size: 1 cup
  • Calories: 206
  • Sugar: 2.1
  • Sodium: 598.8
  • Fat: 12.2
  • Saturated Fat: 1.6
  • Unsaturated Fat: 9.3
  • Trans Fat: 0
  • Carbohydrates: 20.5
  • Fiber: 8
  • Protein: 6.7
  • Cholesterol: 0
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