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Chickpea Salad with Avocado Dressing

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Knife
  • 1 Blender or food processor
  • 1 Measuring Cups and Spoons
  • 1 Spoon or spatula for mixing

Ingredients
  

  • For the salad:
  • 2 cans 15 ounces each chickpeas (garbanzo beans), drained and rinsed
  • 1 cucumber diced
  • 1 bell pepper any color, diced
  • 1/2 red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup chopped fresh parsley or cilantro
  • Salt and pepper to taste
  • For the avocado dressing:
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt or dairy-free alternative for vegan option
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste
  • Water as needed to thin out dressing

Instructions
 

  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced bell pepper, chopped red onion, halved cherry tomatoes, and chopped parsley or cilantro. Season with salt and pepper to taste. Toss until well combined.
  • In a blender or food processor, combine the flesh of the avocado, Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, salt, and pepper. Blend until smooth and creamy. If the dressing is too thick, add water, a tablespoon at a time, until desired consistency is reached.
  • Pour the avocado dressing over the chickpea salad and toss until the salad is evenly coated with the dressing.
  • Taste and adjust seasoning if necessary.
  • Serve the chickpea salad immediately, or chill in the refrigerator for about 30 minutes to allow the flavors to meld together.
  • Enjoy as a light and refreshing meal on its own, or serve as a side dish alongside grilled chicken, fish, or tofu.