Vegan Chickpea and Avocado Salad
A refreshing and protein-packed chickpea and avocado salad, perfect for a quick, low-calorie meal.
10 min
Prep
4
Serves
350
Calories
Macros · per serving
31g protein
41g carbs
16g fat
Ingredients
For 4 servings
- 800 grams canned chickpeas
- 2 avocado
- 1 cucumber
- 200 grams cherry tomatoes
- 1 red onion
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 30 grams fresh parsley
Instructions
- 1
Drain and rinse the canned chickpeas thoroughly under cold water and set aside.
- 2
Dice the avocados, cucumber, and red onion into small cubes and halve the cherry tomatoes.
- 3
In a large bowl, combine the chickpeas, diced avocado, cucumber, cherry tomatoes, and red onion.
- 4
Drizzle the lemon juice and olive oil over the salad mixture.
- 5
Season with salt and black pepper to taste.
- 6
Chop the fresh parsley and sprinkle it over the salad.
- 7
Toss all the ingredients gently to combine, ensuring the avocado does not get too mashed.
- 8
Serve immediately or let it chill for 10 minutes for the flavors to meld.
Cook it this week.
NeatEat plans Vegan Chickpea and Avocado Salad — and the rest of your week — around your budget, groceries included.