Create this beautiful and delicious chickpea salad with avocado right at home! It’s easy and cheap to make and loaded with healthy ingredients and zesty dressing.
One of the things I love about summer is that it brings a lot of my favorite vegetables. As the weather is getting warmer in Puerto Rico, I’ve also been dreaming of devouring those refreshing, colorful and flavorful salads such as this delicious chickpea salad with avocado.
I loooove this chickpea salad and it’s something that I could probably eat happily every single day. It is refreshingly light but filling enough to eat as a meal, and it’s loaded with a lot of flavors! And while it’s perfect to eat on hot days, it also certainly doesn’t have to be summer to enjoy this delicious food.
This chickpea salad with avocado is easy to make and doesn’t require cooking. You can serve it as a meal or side dish, and it’s a great meal prep idea. You can make it ahead, store in an airtight container, and it should stay fresh for 4-5 days.
Mediterranean Chickpea Salad with a Filipino Twist
This chickpea salad with avocado recipe features strong, bold Mediterranean flavors from parsley, olive oil, lemon and feta cheese. But, since it has avocado which is creamy, I thought it could also use more punch to balance the flavors. So, I added my Filipino twist to it using coconut vinegar and grated ginger.
Growing up, we used to make salad dressing with ginger and vinegar from fresh coconut wine called “tuba.”
When tuba ferments, it becomes vinegar that’s equally healthy as apple cider vinegar but has a slight sweet taste to it. It is a healthier alternative to white vinegar and gives off a tangy , zesty taste with a hint of sweetness when combined with ginger and lemon.
Chickpea Salad With Avocado Meal Prepping Tips
If you want to make a big batch of this salad for the week, here are some important meal prepping tips to keep this chickpea salad with avocado fresh for days.
Use an airtight container.
It is best to store salads in airtight containers such as these meal prep containers. They are BPA-free and microwave/dishwasher/oven safe. They also stack nicely in the fridge and easily fit into a lunchbox.
Cut avocado before serving.
The problem with cut avocado is it oxidizes quickly. So, I prefer adding it to the salad before serving. You can still add it to your meal prep container but make sure the container is closed tightly and make sure not to open it until you’re ready to dig in. Also, drizzle your cut avocados with lemon juice to delay the oxidation process.
Separate the dressing.
The key to keeping salad crisp and fresh all week is to keep the ingredients protected from the dressing. You can store the vinaigrette in a dressing portion cup with lid and pack it into the container with the salad.
Use the good ol’ mason jars.
You can also use mason jars as containers! I am a fan of using mason jars for meal prepping salads. I think layering salad ingredients into these jars also makes the food look more appetizing.
If you are choosing this approach, layer the ingredients in this particular order (from bottom to top) and your salad should remain fresh for days!
Pour 3-4 tablespoons of the dressing into the bottom of the jar.
Tomatoes, Onions, and Black Olives
Put the “wet” ingredients and spices close to the dressing. They can also enhance the flavor of the dressing.
I prefer adding avocado to my salad right before serving, but if you choose to make it ahead, layer the ct avocados next to tomatoes and drizzle a bit of lemon on it to delay oxidation. Mason jars are excellent airtight containers, too, and they should keep your cut avocados fresh for days.
Non-absorbent, Hard Vegetables, Beans
Pour in the chickpeas. This layer will separate the more wet ingredients from the dry ones.
Cucumbers are absorbent and best eaten when crisp so the slices shouldn’t be put next to the wet ingredients or they will absorb the juices and get soggy.
Parley as the top layer.
EASY SUMMER RECIPE: CHICKPEA SALAD WITH AVOCADO
This delicious chickpea salad features bold Mediterranean flavors from parsley, feta cheese, olive oil; and a zesty dressing made of coconut vinegar and ginger.
It’s easy and cheap to make and loaded with healthy ingredients and flavors!
- 2 cans cooked chickpeas
- 1 piece cucumber
- 1 piece avocado
- 1 cup cherry tomatoes
- 1 piece yellow bell pepper
- 1 piece red bell pepper
- 1 bunch parsley
- 1 cup feta cheese
- olive oil
- 1/4 cup coconut vinegar
- 1 tbsp grated fresh ginger
- lemon juice
- salt and pepper to taste
- 1/2 red onion
Make salad: In a large bowl, mix together cucumber, chickpeas, red onion, black
olives, feta cheese, parsley and avocadoes. Season with salt and pepper.
Make vinaigrette: In a bowl, combine lemon, olive oil, grated ginger and coconut vinegar.
Dress salad with vinaigrette. Serve and enjoy!
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If you’ve tried this chickpea salad with avocado recipe, tell us your thoughts in a comment below!