Chickpea and Avocado Salad:


  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 2 ripe avocados, peeled, pitted, and diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  1. Prepare the Chickpeas:
    • Rinse and drain the canned chickpeas in a colander. You can also use chickpeas cooked from scratch, but canned chickpeas are convenient.
  2. Mix the Salad:
    • In a large bowl, combine the chickpeas, diced avocados, chopped red onion, and chopped cilantro.
  3. Make the Dressing:
    • In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  4. Combine and Toss:
    • Drizzle the dressing over the chickpea and avocado mixture in the large bowl.
  5. **Gently toss all the ingredients together to coat them evenly with the dressing.
  6. Serve:
    • Serve the Chickpea and Avocado Salad immediately or refrigerate it for a short time before serving.

This simple and delicious salad is packed with fresh flavors and can be enjoyed as a gluten-free lunch or a side dish for various meals. Enjoy!

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