Mediterranean Chickpea and Avocado Salad
Chickpeas, crisp Mediterranean vegetables, and avocado take center stage in this hearty, zesty salad. This assembly serves as a versatile staple for weekday lunches or seasonal outdoor gatherings.
15 min
8 pers
no cooking
Entrée
vegetarian
vegan
mediterranean
chickpea
Ingrédients
8 pers
- 2 can chickpeas · drained and rinsed
- 1 English cucumber · diced
- 1 pint cherry tomatoes · halved
- 1 red bell pepper · seeded and chopped
- 1/2 red onion · finely chopped
- 1/2 cup Kalamata olives · pitted and halved
- 1/2 cup fresh parsley · finely chopped
- 1 avocado · diced
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 2 tsp pure maple syrup
- 1/4 tsp red chili flakes
- 1/4 tsp salt
- freshly ground black pepper
Préparation
- 1
Combine the chickpeas, cucumber, tomatoes, red bell pepper, red onion, olives, parsley, and avocado in a large salad bowl.
- 2
Whisk the lemon juice, olive oil, maple syrup, red chili flakes, salt, and black pepper together in a small jar or bowl until emulsified.
- 3
Drizzle the dressing over the vegetables, toss to coat, and adjust seasoning to taste before refrigerating until service.