Ingredients
Scale
Here’s what you’ll need to create this vibrant and satisfying Avocado Chickpea Salad:
- 2 (15-ounce) cans chickpeas (garbanzo beans): Rinsed and drained. These form the hearty, protein-packed base of our salad.
- 2 large ripe avocados: Peeled, pitted, and diced or mashed. They provide unparalleled creaminess and healthy fats.
- 1/2 cup red onion: Finely chopped. Adds a pungent, slightly sweet crunch and beautiful color.
- 1/2 cup celery: Finely chopped. For that essential refreshing crispness and subtle savory note.
- 1/4 cup fresh cilantro (or parsley): Chopped. Brings a burst of freshness; choose based on your preference.
- 1/4 cup lime juice (or lemon juice): Freshly squeezed is best! This adds brightness, tang, and helps prevent the avocado from browning too quickly.
- 1 tablespoon Dijon mustard: For a subtle tangy kick and to help emulsify the “dressing” elements.
- 1/2 teaspoon ground cumin: Adds a warm, earthy depth of flavor that complements the chickpeas and avocado wonderfully.
- 1/4 teaspoon smoked paprika (optional): For a hint of smokiness and color.
- Salt, to taste: Essential for bringing all the flavors together.
- Freshly ground black pepper, to taste: Adds a gentle warmth and spice.
- Optional: Pinch of cayenne pepper or red pepper flakes: If you like a little heat.
Instructions
Follow these simple steps to whip up your delicious Avocado Chickpea Salad:
- Prepare the Chickpeas: If you haven’t already, rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel. This helps the other ingredients adhere better.
- Mash the Chickpeas (Optional but Recommended): In a medium to large mixing bowl, add the drained chickpeas. Using a potato masher or the back of a fork, gently mash about half to two-thirds of the chickpeas. Leave some whole or partially mashed for texture. This step helps create a creamier base and makes the salad hold together better, similar to a traditional tuna or chicken salad.
- Add Avocado and Mash: Add the diced or roughly chopped ripe avocado to the bowl with the chickpeas. If you prefer a super creamy salad, mash the avocado well with the chickpeas. If you like chunks of avocado, mash it lightly, leaving some pieces intact. The lime/lemon juice (added soon) will help prevent excessive browning.
- Incorporate Vegetables and Herbs: Add the finely chopped red onion, celery, and fresh cilantro (or parsley) to the bowl.
- Add Flavorings: Drizzle in the fresh lime (or lemon) juice. Add the Dijon mustard, ground cumin, smoked paprika (if using), salt, and freshly ground black pepper. If you enjoy a bit of spice, add a pinch of cayenne pepper or red pepper flakes now.
- Mix Gently but Thoroughly: Using a spoon or spatula, gently fold all the ingredients together until everything is well combined. Be careful not to overmix, especially if you want to maintain some texture from the avocado and whole chickpeas. The mixture should be creamy and well-incorporated.
- Taste and Adjust: This is a crucial step! Taste the salad and adjust seasonings as needed. You might want more salt, a bit more lime/lemon juice for tanginess, or an extra pinch of cumin or spice.
- Chill (Optional but Enhances Flavor): For the best flavor, cover the bowl and refrigerate the Avocado Chickpea Salad for at least 15-30 minutes. This allows the flavors to meld together beautifully. If you’re short on time, it can be served immediately.
- Serve: Serve your delicious Avocado Chickpea Salad as desired (see “How to Serve” section for ideas). Garnish with extra fresh herbs if you like.
Nutrition
- Serving Size: one normal portion
- Calories: 450