Just do your body a favor and make this delicious antioxidant-rich, high-fiber avocado chickpea salad for dinner tonight!
If it’s just as “warm” where you live as it was here two days ago, you’ll truly appreciate this delicious avocado chickpea salad!
What am I saying, you’ll appreciate it, even if it’s not warm where you are right now – it’s sooo good. I would even eat it during winter (probably with a tea…and shortbread).
This is why you’ll love this salad:
- 10 min to make
- full of antioxidants
- very refreshing
- perfect summer recipe
This is also a great recipe for my 30 Days To Get Fit and Healthy Challenge.
As I told you, I’m aiming for at least one salad and one healthy smoothie a day in this challenge. How am I doing so far? Not always great.
This goal seems so easy and doable, but even as someone who loves vegetables, I struggle to reach that goal every day. Leafy greens especially are a real struggle (haha, yes, I’ve got 99 SERIOUS problems and this in all honesty is one of them).
Yesterday in particular was a very tough day. It was kinda busy and my sister brought me pizza for lunch, so I barely ate ANY vegetables as I wasn’t hungry after that. I ended up drinking lemon water in the evening, to convince myself that’s enough, right?
Well, you and I both know – it is NOT. Avocado chickpea salad to the rescue!
I will be making this again for dinner tonight – I got hungry just selecting the pictures for this post.
And I can’t begin to explain just how hard it was to actually take the approx. 50 pictures of this salad. I was very hungry, very hot and very drool-y. But, it was worth it!
Today I will probably double the chickpeas and the rest of the ingredients, because this recipe is just for one person. It makes a really big bowl though, so if you’re planning to have it as a side dish or combined with other types of salad (I love to do this) – then it would be enough like this for 2-3 people.
This recipe is gluten-free and vegetarian, but not nut-free, dairy-free or vegan. However you can easily make it all these things, by not adding feta cheese (oh wow, now it’s dairy-free and vegan) or walnuts (nut-free). These additions are completely optional and they shouldn’t affect the taste that much.
Health and beauty benefits
This avocado chickpea salad is the perfect summer recipe, because it’s made with antioxidant-rich, high-fiber foods that fill you up and help protect your body from free radical damage (big problem during summer due to high UV-exposure).
Enjoy this healthy & refreshing avocado chickpea salad!
- 1 cup chickpeas (canned, rinsed and drained)
- 1 cucumber (medium sized)
- 1 red pepper
- ½ avocado
- 3 cherry tomatoes (optional)
- 1 small radish
- ½ cup spinach
- ½ cup arugula
- 1/3 cup parsley
- 5 olives, pitted
- 1-2 scallions
- 1 tbsp vinegar
- 1 tbsp olive oil
- Some feta cheese (optional)
- 1 tbsp ground walnuts (optional)
- Black pepper, salt to taste.
- Chop cucumber, red pepper, radish, spinach, arugula, parsley, olives. Quarter tomatoes (optional), slice thinly scallions and chop the avocado.
- In a large salad bowl combine chickpeas, everything you just chopped, add vinegar and olive oil. Optionally you can add feta cheese - I just crumble it in my hands - no need for chopping; and ground walnuts. Have a taste and if needed - add salt & pepper.
I hope you enjoy this tasty avocado chickpea salad! Let me know how it goes and if you do have any questions, don’t hesitate to ask me!
Other recipes you will also enjoy: