Chickpea & Avocado Salad

This is the kind of salad I make when I want something fresh, filling, and uncomplicated. Chickpeas make it hearty enough to stand on its own, while avocado adds that creamy texture that pulls everything together. A simple lemon and garlic dressing is all it needs.

It works well as a quick lunch, an easy side, or something you can put together without much planning. No cooking involved, just a bit of chopping and mixing.

Ingredients

For the salad

• 1 can cooked chickpeas, drained and rinsed

• 1 ripe avocado, diced

• 1/2 red onion, finely chopped

• 1 small cucumber, diced

• A handful of cherry tomatoes, halved

• A small handful of fresh parsley, chopped

For the dressing

• Juice of 1 lemon

• 2 tablespoons olive oil

• 1 small garlic clove, finely grated

• Salt and black pepper

Instructions

Add the chickpeas, avocado, red onion, cucumber, cherry tomatoes, and parsley to a large bowl. Gently mix, taking care not to crush the avocado.

In a small bowl, whisk together the lemon juice, olive oil, grated garlic, salt, and black pepper.

Pour the dressing over the salad and toss gently until everything is evenly coated.

You can serve it straight away, or let it sit for about 10 minutes so the flavors settle.

A Few Notes

This salad is very flexible. You can add crumbled feta, grilled chicken, or shrimp if you want to make it more substantial. A pinch of chili flakes works well if you like a bit of heat. Sometimes I swap parsley for dill or mint, depending on what I have in the fridge.