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Chickpea and Avocado Salad Meal Prep

Chickpea and Avocado Salad is a delicious, nutritious, and easy-to-make meal that's perfect for meal prep. Packed with protein-rich chickpeas, creamy avocado, and a medley of fresh vegetables, this salad is a satisfying option for a quick lunch or light dinner. It's a fantastic way to enjoy a healthy meal that's both flavorful and filling.

Equipment

  • Large mixing bowl: For combining all the ingredients.
  • Knife and cutting board: For chopping the vegetables and avocado.
  • Measuring cups and spoons: For precise measurements.
  • Mixing spoon or spatula: For stirring the ingredients.
  • Meal prep containers: For storing the prepared salad.

Ingredients

  • For the Salad:
  • 1 can 15 ounces chickpeas, drained and rinsed
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1 small cucumber diced
  • 1/4 red onion finely chopped
  • 1/4 cup fresh cilantro or parsley chopped
  • For the Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  • Step 1: Prepare the Salad Ingredients
  • Drain and rinse the chickpeas, then place them in a large mixing bowl.
  • Dice the avocados and add them to the bowl with the chickpeas.
  • Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Add these vegetables to the mixing bowl.
  • Chop the fresh cilantro or parsley and add it to the bowl.
  • Step 2: Make the Dressing
  • In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, ground cumin, salt, and pepper until well combined.
  • Step 3: Combine and Toss
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss everything together until the salad is evenly coated with the dressing.
  • Step 4: Serve and Store
  • Divide the salad into meal prep containers.
  • If you’re not eating the salad immediately, store it in the refrigerator. The salad can be stored for up to 3 days, but add the avocado just before serving to prevent it from browning.