Zesty chickpea and avocado spring salad

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
  1. Rinse and drain the canned chickpeas. Place them in a mixing bowl.
  2. Dice the avocado, cucumber, cherry tomatoes, and red onion. Add these colourful ingredients to the bowl with the chickpeas.
  3. 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.
  4. Combine and gently toss all these flavours together. Ensure each ingredient is coated with the vibrant dressing.
  5. For an added burst of colour and freshness, stir in the chopped fresh parsley.
  6. 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.

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