Description
Dressed simply with salt, olive oil, and lemon, chickpea salad makes a delicious lunch, dinner, or a yummy side.
Ingredients
Scale
- 1- 15.5oz 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
- 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.
- Right before you are ready to serve this chickpea salad, cut or ball the avocado, toss gently and serve immediately.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediteranean
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