This Chickpea and Avocado salad is my go-to lunch when I need something fast and healthy! I load it up with garden vegetables and top it with a little olive oil and lemon, or olive oil and vinegar depending on my mood. Super simple, fresh and fills me up!

I just returned from Sunriver Oregon, what a beautiful state! I got in so late and was craving something fresh, and whipped this up with the tomatoes from my garden. This is a staple for me, I love chickpeas and always keep them on hand and often crave this for lunch.

Chickpea Avocado Salad

This Chickpea and Avocado salad is my go-to lunch when I need something fast and healthy! I load it up with garden vegetables and top it with a little olive oil and lemon, or olive oil and vinegar depending on my mood. Super simple, fresh and fills me up!

Ingredients:

• 2 cups chopped greens such as romaine
• 1 cup canned chickpeas, rinsed and drained
• 2/3 cup diced cucumbers
• 2/3 cup halved cherry tomatoes
• 2 ounces sliced avocado, from 1/2 small
• 2 tsp extra virgin olive oil
• 3 tsp unfiltered apple cider vinegar (I use Braggs) or fresh lemon juice
• kosher salt
• fresh black pepper, to taste

Directions:

1. Divide the lettuce, chickpeas, cucumbers, tomatoes and avocado in two bowls.
2. Season with salt and pepper to taste and drizzle each with olive oil and vinegar or lemon juice.

Nutrition Information

Yield: 2 servings, Serving Size: 1 salad

• Amount Per Serving:
• Smart Points: 8
• Points +: 6
• Calories: 243
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 42mg
• Carbohydrates: 31.5g
• Fiber: 8.5g
• Sugar: 2.5g
• Protein: 9g