Avocado and Chickpea Salad

Here’s a recipe that’s a 100% vegan and gluten free that will leave you feeling fully satisfied without the extra calories. This salad has all you’ll need to take on the day. It’s guilt-free and oh so good for you!

Chickpeas, otherwise known as garbanzo beans, will keep you full. Chickpeas are a good source of fiber and are great for digestion. The avocado in this salad can help can lower cholesterol and triglyceride levels which may help reduce your risk of heart disease.  Tomatoes contain antioxidants including beta-carotene, vitamin E and Vitamin C. The skin of the cucumbers has a high amount of vitamin A which is good for vision and a boost to the immune system. Bell peppers are a great source of carotenoids. Finally, onions are allium vegetables which may help prevent cancer.

What You Need


  • 1 can of cooked chickpeas (preferably organic)
  • 1 ripe avocado
  • 1 cup of diced cherry tomatoes
  • 2 small cucumbers
  • 1 cup of diced sweet bell peppers
  • Half of a red onion
  • 2 handfuls of your favorite greens
  • Salt and pepper to taste

Salad Dressing

  • 2 table spoons of olive oil
  • The juice of ½ a lemon

What to Do


  1. Wash and prepare your veggies.  Slice the cucumbers. Dice the onion.  Slice the bell peppers. Dice the tomatoes. I prefer to make them different sizes. It makes it more fun to eat them.
  2. Cut the avocado and slice from top to bottom. Twist to separate the two halves. Remove the pit. Slice the avocado into quarters and remove with a spoon.
  3. Open the can of chickpeas and rinse before adding to your salad.
  4. Salt and pepper to taste

Salad Dressing

  1. Juice half of a lemon into a separate container
  2. Add two table spoons of olive oil
  3. Mix well and add to salad.
  4. Enjoy! 

Content contributor: Irina Shumilova


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