Swellness Blog


Easy Avocado Chickpea Salad

recipes from lulu Feb 09, 2024
avocado chickpea salad

Photo by Anna Pelzer on Unsplash 

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 5 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 little 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.

If you make this recipe, snap a photo and tag us at @swellwomen!