Chickpea Avocado Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
3 Servings
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Calories
257 kcal
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Course
Salad
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Cuisine
International
Chickpea Avocado Salad
Description
The Chickpea Avocado Salad features a mix of chickpeas, avocado, tomato, and red onion seasoned with oregano, salt, and garlic powder. Fresh basil may be added for brightness. The recipe uses aquafaba—the cooking or canning liquid from chickpeas—to bind the ingredients lightly without extra fat. Combining these ingredients yields a creamy, textured salad with fresh vegetal flavors and mild herbaceousness.
The texture contrasts the softness of ripe avocado with the firmer chickpeas and crisp onion. The oregano and garlic powder contribute earthy and pungent notes, while the optional lemon juice (from notes) helps prevent avocado browning and adds acidity if used.
This salad is best enjoyed the same day to retain freshness and avoid avocado discoloration. Adjust salt to taste, especially when using canned chickpeas that might already contain salt. Using reserved cooking liquid or aquafaba makes the salad moist without added oils.
Ingredients
- 1.5 cups chickpeas cooked or canned (approx. 15 ounce can, or garbanzo beans
- 1 medium avocado diced
- 1 medium tomato cut into bite sized pieces
- ¼ cup red onion diced
- 2-3 tablespoons basil finely chopped, optional, fresh
- 1 teaspoon oregano dried
- ½ teaspoon salt or to taste, sea salt
- ¼ teaspoon garlic powder
- 2 tablespoons aquafaba
Instructions
- If using canned chickpeas, drain, but reserve two tablespoons of the aquafaba (the chickpea liquid). If using cooked chickpeas, reserve the cooking liquid.
- Chop your ingredients and add to a medium bowl. For the avocado, slice in half, remove the pit, and use a knife to cut the flesh into squares, right in the skin. Then scoop it out with a spoon and into your bowl.
- Gently stir to combine and evenly distribute the flavours. Enjoy immediately.
Notes
- Use salt-free canned chickpeas or reduce added salt to control seasoning precisely.
- Reserve cooking liquid or aquafaba for moisture and a light binder in the salad.
- To prevent avocado browning, add lemon juice if making the salad ahead of time.
- Best eaten the same day for optimal freshness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257cal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 395mg | 16% |
| Potassium | 696mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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