High-Protein 5-Ingredient Avocado & Chickpea Salad

High-Protein 5-Ingredient Avocado & Chickpea Salad is a healthy dish. It contains tomatoes, chickpeas, red onions, olive oil, avocadoes, and lemon juice. We would easily obtain these items form the market and they might even present in our kitchen pantry. This salad has no dairy in it so it is good for dairy-free diet. This salad is enriched in protein and fiber which keeps us full for long time and it is also good to have in the vegan diet as well. It is prepared in 15 minutes and doesn’t require any cooking so it is good for quick lunch as well. Serve High-Protein 5-Ingredient Avocado & Chickpea Salad with grilled chicken, brown rice, and hummus.

STATS:

No of Calories: 350 kcal
Course: Salad
Time for Prep: Fifteen minutes
Serving size: ¼
Cook time: Nil
Diet: High-Protein
Cuisine: Mediterranean
Total time: 15 minutes
Portions: 4

TOOLS:

Chopping Board
Whisk
Knife
Can opener
Big mixing vessel
Measuring spoons
Small vessel
Colander
Serving spoon

INGREDIENTS:

4 tbsp. lemon juice
Two tbsp. olive oil
¼ tsp. salt
2 cans chickpeas — no-salt-added
3 cups grape tomatoes
Quarter tsp. ground black pepper
½ medium red onions
Two big avocados

INGREDIENT NOTES:

LEMON JUICE:

Add the lemon juice to make the tangy dressing and it will make the salad bright. We have to utilize the fresh lemon juice to add the strong aroma & taste.

OLIVE OIL:

Add the olive oil to include the rich taste in the dressing. It will also add the good fat content in the salad.

CHICKPEAS:

Add the chickpeas to add the vegan protein in the dish. It will add lots of fiber and add the creamy texture in it.

AVOCADOS:

Include the avocado dice to add the creamy texture and good fat content. It should be ripe but firm so it will keeps its texture during mixing. We have to add it fresh in the salad as its color will not change.

SALT & BLACK PEPPER:

Add the black pepper & salt in the salad to include the little spice and to enrich the flavor. Add it as you like.

INSTRUCTIONS:

First rinse chickpeas in clean water then strain them well.
Now wash the vegetables and make the slices.
Add the black pepper, olive oil, lemon juice, & salt in the small vessel & whisk.
Then include the grape tomatoes, red onion slices, & chickpeas in the large mixing vessel.
Include the dressing in it and mix properly to coat the veggies.
Now add the avocadoes and mix them gently and serve the salad.

SERVING SUGGESTIONS:

PROTEIN PAIRINGS:

Grilled chicken breast
Grilled salmon
Baked tofu
Grilled shrimp

WHOLE GRAINS:

Quinoa
Brown rice
Whole-wheat pita
Whole-grain couscous

FRESH SIDES:

Cucumber salad
Steamed broccoli
Roasted zucchini
Grilled asparagus

MEDITERRANEAN SIDES:

Hummus
Baba ganoush
Tabbouleh
Roasted eggplant

LIGHT MEALS:

Vegetable soup
Whole-grain toast
Lettuce wraps
Stuffed bell peppers

TIPS:

We have to choose the ripe & firm avocadoes so it doesn’t get mushy in mixing the salad.
Properly rinse the chickpeas and strain them well to eliminate the additional sodium & water.
Serve the salad with tofu, grilled chicken, or any other protein item to add more protein in it.

STORAGE INFORMATION:

FRIDGE:

Add the remaining salad in the box and store for two days.

FREEZER:

Don’t freeze this salad as the tomatoes and cucumber will get watery.

FAQs:

Can we prepare this salad in advance?

Yes, we can prepare the veggies and make the dressing and store them in different vessels. Then add the avocadoes fresh while assembling so it remains fresh.

Is this salad is good for vegan diet?

Yes, all the items are good for vegan diet according to the above list, though you can check the labels.

Will we include extra veggies in it?

Yes, we would easily include the bell pepper, parsley, cucumber, & spinach to make it more flavorful.

NUTRITIONAL INFORMATION:

Calories: 420 kcal

Net carbs: 33 g

Serving: 1

Iron: 3.5 mg

Total carbs: 49 g

Vitamin A: 60 mcg RAE

Serving size: 375 g

Fiber: 16 g

Calcium: 95 mg

Protein: 13 g