Easy Avocado Chickpea Salad


Feb 24, 2024

 by Kim Bouldin
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I’ve got a recipe for you today that checks all the boxes:

  • It’s delicious

  • It LOOKS good (they say you eat with your eyes first!)

  • It’s simple

  • It’s filling 

  • You can make it ahead of time

  • You can make it plant-based OR add canned tuna to up the protein content

  • It only has five ingredients

And you don’t have to do any actual cooking!

Easy Avocado Chickpea Salad

(serves 2-3)

  • 1 x 14 oz/400 g can chickpeas, drained and rinsed

  • 1 medium ripe avocado, peeled, pitted, and mashed

  • 1 cup/150 grams cherry tomatoes, halved

  • Juice of 1 medium lemon juice

  • Handful of fresh cilantro, chopped

  • Optional: 5 oz/150 grams of canned tuna in water, drained

  • Sea salt and fresh cracked pepper to taste

In a mixing bowl, combine the mashed avocado with the lemon juice. Stir in the chickpeas, cherry tomatoes, and tuna if using. Toss in the cilantro. Sprinkle with a bit of sea salt and black pepper. Eat and enjoy!

Make-Ahead Tip: You can prep the chickpeas (or tuna), tomatoes, and cilantro in advance. Just add the avocado and lemon juice when you're ready to eat. This will keep 2-3 days in the fridge.

Tag us @fabyoulousfitness if you try this recipe 

‚ÄčKim Bouldin

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