The perfect light lunch, this easy Mediterranean chickpea salad with fresh herbs and a garlicky lemon dressing gets spooned into creamy avocado halves for a protein-packed, vegetarian meal in one.
Course Salad
Cuisine Mediterranean
Keyword chickpea salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 8
Calories 224kcal
Ingredients
30ounceschickpeas (garbanzo beans) or other white bean, rinsed and drained (or 3 cups cooked chickpeas)
1mediumred bell pepper, chopped
1 ½cupschopped fresh flat-leaf parsley, about 1 bunch
½cupchopped red onion
½cupchopped celery plus leaves, about 2 ribs
3tablespoonsextra virgin olive oil
3tablespoonslemon juice, (from 1 to 1 ½ lemons)
2clovesgarlic, pressed or minced
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
4avocados
Instructions
In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery.
In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat.
Slice the avocados in half and discard the pit. Carefully peel the skin from the avocado. Spoon ⅓ cup chickpea salad into each half and serve more on the side if desired.
Serve immediately or refrigerate the salad separately for up to 4 days and prepare the avocado just before serving.