You know, there’s something magical about biting into a salad that’s both crispy and creamy—it’s like a flavor symphony in your mouth. This chickpea and avocado salad is my latest obsession, the kind of dish that makes you feel like you’re eating sunshine on a plate. I stumbled upon this recipe while binge-watching cooking shows on a rainy Sunday, and let me tell you, it’s been a game-changer—perfect for those days when you crave something light yet incredibly satisfying.
Steps
- Dice the red onion, cucumbers, and tomatoes into small cubes and place them in a large bowl. If the tomatoes are too juicy, you may want to remove some of the excess liquid.
- Peel and chop the avocado into small cubes and finely chop the parsley leaves. Add both to the bowl with the other ingredients.
- Add the cooked or canned chickpeas to the salad mixture in the bowl.
- Squeeze the juice from 1-2 lemons, depending on your taste preference, and drizzle it over the salad. Be careful to avoid adding lemon seeds.
- Pour extra virgin olive oil over the salad, sprinkle with sea salt, and mix everything thoroughly.
- Just before serving, sprinkle pumpkin or sunflower seeds on top to maintain their crunchiness and enjoy your salad.
Ingredients
- 2 cups cooked or canned chickpeas
- 2 tomatoes
- 2 Persian or Lebanese cucumbers
- ½ red onion
- 1 ripe avocado
- Handful of parsley leaves
- Juice from 1-2 lemons
- 5 tablespoons extra virgin olive oil
- Sea salt
FAQ
- Can I use canned chickpeas for this salad?
- Yes, canned chickpeas work well for this salad, especially if you’re short on time. If you prefer, you can use dried chickpeas that have been soaked overnight and cooked to give a slightly crunchy texture.
- How can I prevent the avocado from browning?
- To keep the avocado from browning, add lemon juice to the salad. The acidity in the lemon juice helps maintain the avocado’s color and freshness.
- What type of cucumbers should I use?
- Persian or Lebanese cucumbers are recommended for this salad due to their crisp texture and sweet flavor. However, you can use other types of cucumbers if preferred.
- Can this salad be made ahead of time for meal prep?
- Yes, this salad is excellent for meal prep. It’s best to add only half of the dressing initially and add the rest on the day you plan to eat it to avoid sogginess. Additionally, choose a firmer avocado to maintain its texture over several days.
- When should I add the seeds to the salad?
- Add the seeds just before serving to ensure they remain crunchy and don’t become soft when mixed with the rest of the salad ingredients.
Tips
- Dress the salad approximately 10 minutes before serving to allow the flavors to meld and enhance the overall taste.
- For meal prep, apply only half the dressing initially and add the rest on the day you eat it to keep the salad from getting soggy.
- Use firmer avocados if you’re planning to meal prep, as they will remain fresh and firm for longer, preventing them from becoming mushy.
- Always sprinkle the seeds just before serving to ensure they stay crisp and do not soften over time.
Equipment
- Citrus Juicer – To efficiently squeeze lemons for the dressing.
- Salad Bowl – A large bowl to mix and serve the salad.
- Chef’s Knife – A sharp knife for chopping vegetables and herbs.
- Cutting Board – A durable surface for chopping ingredients.
- Measuring Spoons – To measure the olive oil and salt accurately.