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–+ servings
Chickpea Avocado Salad in a white bowl

Chickpea Avocado Salad

Kaylen
Chickpea Avocado Salad, a fresh and healthy salad filled with tender chickpeas, red bell pepper, creamy avocado, fresh lime juice and cilantro.  Perfect for a light lunch, vegetarian side, or meal prepping!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

  • Mixing bowl

Ingredients
  

  • 1 (15 ounce) can of chickpeas drained
  • 1/2 cup diced red bell pepper
  • 2 tablespoons sliced scallions
  • 1/3 cup chopped cilantro
  • 1 lime (the juice of)
  • 1 tablespoon olive oil or avocado oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1 avocado diced

Instructions
 

  • In a medium mixing bowl, combine the chickpeas, red bell pepper, scallions, cilantro, lime juice, oil, cumin, and salt. Refrigerate if not serving immediately.
  • Just before serving, gently fold in the avocado, making sure it's evenly combined without smashing it. Enjoy!

Notes

  • Feel free to make this ahead without the avocado, then add it at the last minute to ensure it stays nice and green.
  • Refrigerate leftovers in an air-tight container for up to 4 days - the avocado will be brown, but still safe to eat.
  • Lemon can be used instead of lime if desired.
Keyword Avocado, Chickpeas, Cilantro, Legumes, Salad, Vegan, Vegetarian
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