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Chickpea Avocado Salad

This chickpea avocado salad is super easy to make and great for a weekday lunch, side dish or to take to a potluck, picnic or BBQ. You can choose to serve this salad as-is with a squeeze of lemon juice, or whip up a creamy vegan dressing to drizzle over top.
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Course: Main Course, Salad
Cuisine: American
Total Price: $5.37
Price per Serving: $1.34
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 604kcal

Ingredients

  • 1 cup (200 grams) dried quinoa - $1.28
  • 4 ½ cups (735 grams) cooked chickpeas (canned or cooked from 1 ½ cups / 300 grams dried) - $0.75
  • ⅓ cup (80 ml) water - $0.00
  • 2 tablespoons lemon juice - $0.11
  • 1 ½ tablespoons tahini - $0.22
  • 1 ½ teaspoons Dijon mustard - $0.06
  • ¼ teaspoon salt - $0.02
  • Pepper to taste - $0.03
  • ½ medium red onion diced - $0.17
  • About 30 cherry tomatoes sliced - $1.49
  • ½ packed cup (25 grams) cilantro chopped - $0.25
  • 1 medium avocado diced - $0.99

Instructions

  • Rinse the quinoa under running water then cook it according to the package directions.
  • Meanwhile, take ⅓ of a cup (55 grams) of the chickpeas and combine them in a food processor or blender with the water, lemon juice, tahini, Dijon, salt and pepper. Blend to a creamy consistency. Taste and adjust seasonings to your liking.
  • Toss together the remaining chickpeas, quinoa, red onion, cherry tomatoes, cilantro and avocado. Serve the dressing on the side to mix it into the salad.
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Nutrition

Calories: 604kcal | Carbohydrates: 90g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 1354mg | Fiber: 21g | Sugar: 13g | Vitamin A: 880IU | Vitamin C: 41.2mg | Calcium: 141mg | Iron: 8.7mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.