Chickpea Avocado Salad
This easy and quick Chickpea Avocado Salad is one of my favorite meals in summer. It's a winner all around: delicious and packed with good-for-you veggies like avocados, tomatoes and onions. And it comes together in under 15 minutes with 10 ingredients. It's also gluten-free, soy-free, nut-free, oil-free and vegan!
Servings: 8 servings
Calories: 179kcal
Equipment
Ingredients
- 28 oz chickpeas (drained and rinsed. Or 1 cup dried chickpeas, soaked and cooked until tender)
- 2 ripe avocados (cut in a dice)
- 1 medium tomato (seeds removed and diced)
- 1 medium green bell pepper (deseeded and cut into a fine dice)
- 1 jalapeno pepper (minced)
- 2 cloves garlic (finely minced)
- 1 medium red onion (finely diced)
- Juice of 1 emon
- 2 tablespoon cilantro (minced)
- 1 tablespoon roasted cumin (coarsely powdered)
- Salt to taste
Instructions
- Place all of the ingredients in a large bowl and mix well. Serve at room temperature or cold.
Nutrition
Calories: 179kcal | Carbohydrates: 30g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 394mg | Fiber: 8g | Sugar: 6g | Vitamin A: 246IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 4mg