Zesty chickpea and avocado spring salad
This vibrant chickpea and avocado spring salad is not only vegan and sugar-free but also packed with nutrient-rich ingredients that celebrate the freshness of the season. Enjoy the harmonious blend of textures and flavours as you fuel your body with wholesome goodness.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes for a kick
- Rinse and drain the canned chickpeas. Place them in a mixing bowl.
- Dice the avocado, cucumber, cherry tomatoes, and red onion. Add these colourful ingredients to the bowl with the chickpeas.
- In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste preferences. If you’re looking for a little extra kick, add a pinch of red pepper flakes.
- Combine and gently toss all these flavours together. Ensure each ingredient is coated with the vibrant dressing.
- For an added burst of colour and freshness, stir in the chopped fresh parsley.
- Serve the salad immediately and relish the delightful combination of flavours that celebrate the essence of spring!
Notes:
- This salad can be enjoyed on its own or paired with whole-grain crackers or toasted bread for added crunch.
- Feel free to customise the recipe by adding other spring vegetables like radishes or baby spinach.
- For a protein boost, you can add a handful of chopped nuts or seeds, such as walnuts or sunflower seeds.
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
