Ingredients
Scale
- 1 can of chickpeas (rinsed and drained, optionally sautéed)
- 2 ripe Hass avocados
- Juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic (minced)
- Sea salt and ground black pepper to taste
- Fresh herbs (optional: parsley or cilantro)
Instructions
- Rinse and drain the chickpeas, optionally sauté them in olive oil until crispy for extra texture.
- In a food processor or blender, combine ripe avocado, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy to form the dressing.
- In a large bowl, mix the chickpeas with the creamy dressing. Add diced avocado and stir to combine.
- Optional: Add diced cucumber, red onion, or fresh herbs for additional texture and flavor.
- Serve immediately or refrigerate for later.
Notes
- Can be stored in an airtight container in the fridge for 3-4 days.
- Customize by adding veggies like cucumbers, bell peppers, or tomatoes, or by adding protein like grilled chicken or feta cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional sauté)
- Category: Salad
- Method: Mixing and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg