Chickpea and Avocado Salad

This simple salad is a great way to use up leftover chickpeas. It's also a great source of protein, fiber, and healthy fats. The avocado adds a creamy texture and richness, while the cherry tomatoes, cucumber, and red onion add a refreshing crunch. The cilantro adds a bright, herbaceous flavor, and the lemon juice and olive oil dressing brings it all together.

This salad was inspired by a trip I took to the Middle East. I was eating a lot of hummus and falafel, and I wanted to find a way to use up the leftover chickpeas. I also had a lot of fresh produce on hand, so I decided to make a salad. This salad is a great way to use up leftover chickpeas, and it's also a great way to get your daily dose of fruits and vegetables.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup cooked chickpeas, rinsed and drained
• 1 ripe avocado, peeled and cubed
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. In a large bowl, combine the chickpeas, avocado, tomatoes, cucumber, red onion, and cilantro.
2. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or chill for later.

Why It Works

• The combination of chickpeas, avocado, tomatoes, cucumber, and red onion is a great balance of flavors and textures.
• The lemon juice and olive oil dressing is light and refreshing, and it helps to brighten up the salad.
• The cilantro adds a bright, herbaceous flavor that complements the other ingredients well.
• This salad is a great source of protein, fiber, and healthy fats.