A fresh, protein-packed Mediterranean salad with creamy avocado, hearty chickpeas, and a bright lemon–olive oil dressing. Perfect as a light meal, side dish, or meal prep option.
🧾 Ingredients
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1 can (400 g) chickpeas, drained & rinsed
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2 ripe avocados, diced
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1 cup cherry tomatoes, halved
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1 small cucumber, diced
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¼ cup red onion, finely chopped
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2 tbsp fresh parsley, chopped
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1 tbsp fresh mint, chopped (optional but very Mediterranean)
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2 tbsp extra-virgin olive oil
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1½ tbsp fresh lemon juice
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1 small garlic clove, grated (optional)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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¼ tsp dried oregano or za’atar
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Optional add-ins: feta cheese, olives, capers
👨🍳 Instructions
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Prepare chickpeas: In a large bowl, add rinsed chickpeas. Lightly mash a few with a fork for better texture.
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Add vegetables: Gently fold in avocado, tomatoes, cucumber, and red onion.
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Make dressing: In a small bowl, whisk olive oil, lemon juice, garlic, salt, pepper, and oregano.
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Combine: Pour dressing over salad and toss gently to avoid smashing the avocado.
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Finish: Sprinkle parsley and mint on top. Add feta or olives if using.
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Serve immediately or chill for 10–15 minutes for extra freshness.
❓ Q & A
Q: Can I make this salad ahead of time?
A: Yes, but add avocado just before serving to prevent browning.
Q: How do I keep avocado from turning brown?
A: Extra lemon juice and airtight storage help slow oxidation.
Q: Is this salad vegan?
A: Yes, it’s 100% vegan unless you add feta cheese.
Q: Can I use dried chickpeas instead of canned?
A: Absolutely. Cook them until tender and let them cool before using.
Q: What protein can I add?
A: Grilled chicken, tuna, shrimp, or boiled eggs pair beautifully.
Q: Is this good for weight loss?
A: Yes—high in fiber, healthy fats, and plant protein, making it very filling.