Ingredients
- 1 cup cooked chickpeas (or canned, rinsed and drained)
- 1 ripe avocado, diced
- 1 small cucumber, chopped
- 1 medium tomato, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh coriander or parsley, chopped
- Juice of 1 lemon or lime
- 1 tablespoon olive oil
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper
- Salt to taste
- Optional: 1 small green chili, finely chopped (for heat)
- Optional: 1 tablespoon toasted pumpkin or sunflower seeds for crunch
Instructions
1. Prepare Ingredients
Rinse and drain chickpeas if using canned. Dice avocado, chop cucumber, tomato, onion, and herbs.
2. Combine Base
In a large bowl, gently mix chickpeas, avocado, cucumber, tomato, red onion, and coriander or parsley.
3. Make Dressing
In a small bowl, whisk lemon juice, olive oil, cumin powder, black pepper, and salt until combined.
4. Toss Salad
Pour dressing over the chickpea mixture. Toss gently to coat everything evenly without mashing the avocado.
5. Serve
Serve immediately as a light meal or side dish. Garnish with toasted seeds if using.
Notes
- For extra protein, add crumbled feta or paneer cubes.
- Add chopped bell peppers or carrots for more crunch and color.
- This salad is best eaten fresh to enjoy creamy avocado texture.
- Use ripe but firm avocados to help salad hold its shape.
- Add a pinch of chili flakes or fresh green chili for a spicy twist.
- Great served on whole grain toast for a wholesome snack or light lunch.
