Vegan Chickpea Salad with Avocado and Cilantro
Chickpeas are versatile and can be used in many dishes, whether it's hummus or a salad. This vegan chickpea salad with avocado and cilantro is a great way to pack in some protein and nutrients while still being flavorful and satisfying. The creamy avocado, zesty lime juice, and fresh cilantro add a burst of flavor to this simple salad.
I first made this salad when I was looking for a quick and easy lunch option that was both healthy and filling. I had some leftover chickpeas in the fridge and decided to toss them together with some avocado and cilantro, and the result was delicious. This salad has become a staple in my meal prep rotation and is perfect for taking to work or enjoying at home.
- 2 cups cooked chickpeas
- 1 ripe avocado, diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper, to taste
- In a large mixing bowl, combine the chickpeas, avocado, red onion, red bell pepper, and cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
This vegan chickpea salad with avocado and cilantro is perfect for a quick and easy lunch or dinner. It can be enjoyed on its own or served alongside some toasted bread or crackers. You can also add some extra protein by topping it with grilled chicken or tofu. This salad is great for meal prep and can be stored in an airtight container in the fridge for up to 3 days.