This recipe was born out of one of those "what do I even make?" fridge moments—when I had a ripe avocado, a can of chickpeas, and zero energy to cook.

I tossed them together with a few fresh veggies, a squeeze of lemon, and a drizzle of olive oil… and something just clicked. It was creamy, crunchy, tangy, and completely satisfying.

Now it’s a staple in my kitchen—especially on those busy days when I need something quick, nourishing, and actually enjoyable to eat. Whether you're packing lunch, needing a light dinner, or just craving something clean and fresh, this chickpea and avocado salad delivers every time.

Ingredients

• 1 (15 oz) can chickpeas, rinsed and drained

• 1 ripe avocado, diced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup chopped cucumber

• 2 tbsp chopped red onion

• 1 tbsp fresh parsley or cilantro (optional)

• Juice of 1/2 lemon

• 1 tbsp olive oil

• Salt and black pepper, to taste

• Optional: crumbled feta, red pepper flakes, or arugula for serving

Instructions

1. In a medium bowl, combine chickpeas, avocado, tomatoes, cucumber, and red onion.

2. Drizzle with lemon juice and olive oil, then gently toss to coat. Be careful not to mash the avocado too much—you want chunks.

3. Season with salt, pepper, and any extras like parsley, feta, or red pepper flakes.

4. Serve fresh as-is, over greens, or with pita chips or a slice of whole grain toast.

Why I Love This Salad

It takes 10 minutes, doesn’t require a stove, and somehow always hits the spot. It’s the kind of clean, real-food meal that helps me feel refreshed and satisfied without overthinking it.

Back when I was trying to break up with heavy lunches that left me tired all afternoon, this salad became a lifesaver. It’s full of fiber, healthy fats, and flavor—and I always feel better after eating it.

Nutrition Information (Per Serving – Makes 2)

• Calories: 330

• Protein: 10g

• Carbohydrates: 28g

• Fiber: 11g

• Fat: 20g