I love how versatile this Chickpea Avocado Salad is. I roll it in a wrap for lunch, or pile it on a whole wheat hamburger bun for Jay. Desi will usually just eat it as a side, by itself. If I’m feeling like being rather good, I roll it up inside a lettuce wrap. It’s always so, so delicious! There’s no added fat or even any sort of dressing in this recipe. What we do have are two earthy, flavorful spices: cayenne and cumin. There’s also some garlic and cilantro, for herby flavor. The avocados do have a good amount of natural, heart-healthy fat, of course, and they add all the creaminess you’ll want, so there’s no need to butter or mayo your wraps and buns. The diced green peppers and red onions add amazing texture, and I sometimes throw in cooked corn kernels for more sweet, crunchy flavor.
Why you’ll love this chickpea avocado salad
It’s so simple and yet so delicious. There are just a handful of ingredients in this avocado chickpea salad recipe but together they create magic. The firm bite of the chickpeas is gorgeous with the creamy avocado, crunchy onion and sweet tomatoes. The cumin and lemon tie in all the flavors beautifully. It is very healthy with no added oils. This chickpea salad is filled with good-for-you ingredients. And there is no added oil in this recipe. The avocado adds in all the healthy fats your body craves and needs. It is versatile, and you can eat it so many ways. It makes a great meal by itself, or you can pile it into wraps and buns. It works for any diet. The salad is nut-free, soy-free, gluten-free, and vegan.
How to make chickpea avocado salad
Place all of the ingredients in a large bowl and mix well. Serve at room temperature or cold.
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