If you’re anything like me, you’re always looking for new lunch ideas.
Breakfast – easy. Dinner – easy. Lunch – ehhhh.. not so much.
Add in the fact that I (and I’m sure many of you) have to pack and plan out your lunches, and it makes it a leetle bit harder. I usually pack some sort of salad, fruit, and healthy fat, but sometimes you have to get creative and mix things up for the sake of lunch-sanity.
I have seen a few recipes for chickpea/avocado salads on Pinterest, but never really thought to give one a go. It wasn’t until seeing a chickpea avocado salad on Ambitious Kitchen that I was finally inspired enough to take a crack at it.
I took Monique’s recipe and subbed chopped veggies for cranberries and it was amazing! This salad is perfect on a slice of ezekiel bread or atop an ezekiel english muffin. If you don’t like carrots, you could always sub in bell peppers or celery to take another veggie twist on things. Or heck, add em all 😉
Chickpea & Avocado Salad
- 1 15-oz can of chickpeas (drained and rinsed)
- 1 ripe avocado
- 5 baby carrots
- 1/4 of a red onion (diced)
- Juice of 1/2 a lemon (chopped)
- Salt & pepper (to taste)
- Red pepper flakes (optional for a kick)
To make the salad, combine the chickpeas and avocado in a medium bowl. Using a fork, mash the avocado and chickpeas together. Most of the chickpeas with still be in tact (those stubborn little guys), but the avocado will get creamy and guacamole-like. Next, chop and dice your carrots and red onion, then stir into the mixture. Once everything is combined, add in the lemon juice, salt, pepper, and red pepper flakes.
Super simple and super delicious!
To give you fair warning – this salad will turn brown after a day or so. I promise it still tastes just as lovely. 😉