Avocado and Chickpea Salad

This Avocado and Chickpea Salad is a vibrant and nutritious Moroccan-inspired dish, bursting with flavors and textures that create a delightful culinary experience. Packed with high protein and healthy fats, it's perfect for a light lunch or as a side dish for dinner.

Ingredients

• Canned chickpeas - 240 grams (1 cup, drained and rinsed)
• Ripe avocado - 1 medium, diced
• Cherry tomatoes - 150 grams (1 cup), halved
• Cucumber - 1 medium, diced
• Red onion - 50 grams (1/4 cup), finely chopped
• Fresh parsley - 30 grams (1/2 cup), chopped
• Lemon juice - 30 ml (2 tablespoons)
• Olive oil - 15 ml (1 tablespoon)
• Ground cumin - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large mixing bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
2. Add chopped parsley, lemon juice, olive oil, ground cumin, paprika, salt, and black pepper to the bowl.
3. Gently toss all the ingredients together until well combined, being careful not to mash the avocado.
4. Taste and adjust seasoning if necessary, then serve immediately or chill in the refrigerator for 15 minutes before serving for enhanced flavors.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber from chickpeas, promoting digestive health.
• High in healthy fats from avocado, supporting heart health and reducing inflammation.

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