Chickpea and avocado salad is a light, nutritious and gluten-free side dish, perfect for those looking for a quick and tasty recipe. The mix of creamy chickpeas, soft avocado and fresh cherry tomatoes creates a balanced and tasty dish, ideal to serve alone or as an accompaniment to meat or fish main courses.
Vegetarian
Quick
Gluten-free
Lactose-free
👥 Servings: 2 people
💰 Cost: Low
⏱️ Preparation time: 10 min
⏱️ Cooking time: 0 min
🔋 Difficulty: Easy
Ingredients
For about 2-3 portions of chickpea and avocado salad:
- 200g (7 oz) cooked chickpeas (drained and rinsed)
- 1 ripe avocado
- 10 cherry tomatoes
- ½ red onion
- Juice of ½ lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon chia seeds (optional)
- A few leaves of fresh basil
Preparation
How to make chickpea and avocado salad:
- Cut the ingredients: Dice the avocado and drizzle with lemon juice to prevent it from browning. Wash and halve the cherry tomatoes. Thinly slice the red onion.
- Combine the ingredients: In a large bowl, combine the chickpeas, avocado, cherry tomatoes and onion. Season with extra virgin olive oil, salt and pepper.
- Serve and garnish: Toss gently and serve immediately. Add a few fresh basil leaves and, if desired, a sprinkle of chia seeds for a touch of crunch.
Sustainable Tips ♻️
Homemade chickpeas: If you have time, choose dried chickpeas and cook them at home to reduce packaging and get a more authentic flavor. Discover how to cook them on Giallo Zafferano.
Sustainable avocado: Choose Fair Trade certified avocados to reduce the environmental impact of intensive cultivation.
Protein variant: For a higher protein version, add crumbled feta for a savory taste or tofu cubes for a vegan variation. The feta adds creaminess, while the tofu absorbs the flavors of the spices. Both options improve the nutritional value of the meatballs. Bake at 200°C for 25 minutes for a lighter version.
