Description
This Smashed Avocado Chickpea Salad is a quick, nutritious, and flavorful plant-based recipe perfect for sandwiches or as a salad topping. Combining creamy avocado with protein-rich chickpeas, fresh cilantro, tangy lemon, and crisp red onion makes for a delightful, healthy meal option that requires no cooking, making it ideal for busy days or light lunches.
Ingredients
Salad Ingredients
- 15 oz. chickpeas (1 1/2 cups), drained and rinsed
- 1 cup avocado
- 1/2 lemon (juiced)
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion (plus extra for serving, as desired)
- Sea salt, to taste
For Serving
- Sandwich bread (optional, use gluten-free if needed)
- Tomato slices, for serving
Instructions
- Smash chickpeas and avocado: In a medium bowl, use a potato masher or fork to smash the rinsed chickpeas and avocado until combined but still slightly chunky for texture.
- Add lemon juice: Squeeze the juice of half a lemon over the smashed mixture and stir well to brighten the flavors and prevent the avocado from browning.
- Mix in herbs and onion: Fold in the chopped fresh cilantro and diced red onion, ensuring even distribution throughout the salad.
- Season with salt: Add sea salt to taste and mix thoroughly, adjusting the seasoning as needed.
- Assemble or serve: Spread the smashed avocado chickpea salad on sandwich bread if desired, topping with fresh tomato slices and additional red onion for extra crunch and flavor.
- Store leftovers: Transfer any leftover salad to an airtight container and refrigerate. Consume within 2 to 3 days for best freshness and flavor.
Notes
- This salad is naturally gluten-free when served without bread or with gluten-free bread.
- Use ripe avocados for the best creamy texture.
- Add more lemon juice to adjust the acidity to your preference.
- Try adding a pinch of black pepper or cumin for extra flavor.
- Store leftovers tightly covered to avoid avocado browning.
