Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 2 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- 2 tbsp chopped fresh cilantro or parsley
- Salt and pepper to taste
- Optional: pinch of chili flakes for heat
Instructions
- In a bowl, whisk lemon juice, olive oil, garlic, salt, and pepper.
- Stir in chickpeas, tomatoes, red onion, and herbs until well coated.
- Gently fold in avocado cubes to keep their shape.
- Season to taste and serve as is or over greens.
Notes
- Make ahead: mix and chill up to 2 hours for flavors to meld.
- Goes well with quinoa or brown rice for extra heft.
- Mash half the avocado to create a creamy texture if you like.
- Store leftovers in an airtight container for 1 day.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Method: No-cook
- Cuisine: Mediterranean-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
