Description
A refreshing salad featuring chickpeas, avocados, and a zesty dressing.
Ingredients
Scale
- 2 avocados
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 scallions, chopped
- 8 oz tomatoes, quartered
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1/2 lemon
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 2 teaspoons paprika seasoning
- Salt and pepper to taste
Instructions
- In a large bowl, combine drained chickpeas, quartered tomatoes, and chopped scallions.
- In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika seasoning, red pepper flakes, salt, and pepper until well combined.
- Pour the dressing over the chickpea mixture and toss gently to coat evenly. Let the salad sit for a few minutes to allow the flavors to meld.
- Dice the avocados into bite-sized cubes and carefully fold them into the salad just before serving. Adjust seasoning if needed and serve immediately.
Notes
- For a creamier texture, you can add Greek yogurt.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg