Easy 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!