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.
How to keep avocados from browning:
To keep avocado from turning brown, squeeze a little lime juice over cut pieces. Alternatively, you can cut the avocado as you use it. To store unused avocado, leave the pit in and get the wrap as close to the surface of the fruit as possible. If browning occurs, gently scrape the exposed flesh with a butter knife and voila, beautiful green avocado lies within!
Some more helpful tips:
I love THIS salad spinner by Progressive. It makes rinsing and drying lettuce and hearty herbs so quick and easy. To use leftover chickpeas, add them to Spiralized Greek Cucumber Salad or make these Roasted Chickpeas to snack on during the week (just remember to ½ the spices since you have ½ the amount of chickpeas).
