A bright Mediterranean-style salad made with creamy avocado, protein-rich chickpeas, crisp veggies, and a lemon-olive oil dressing. Naturally anti-inflammatory, filling, and ready in minutes.
⏱️ Time
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Prep: 10 minutes
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Total: 10 minutes
🧂 Ingredients
Salad
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1 can (15 oz / 425 g) chickpeas, drained & rinsed
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2 ripe avocados, diced
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1 cup cucumber, diced
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½ cup cherry tomatoes, halved
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¼ red onion, finely chopped
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¼ cup fresh parsley or cilantro, chopped
Dressing
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3 tbsp extra-virgin olive oil
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2 tbsp fresh lemon juice
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½ tsp ground cumin
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¼ tsp turmeric
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Pinch black pepper
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Salt to taste
🔪 Instructions
1️⃣ Prepare the Base
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In a large bowl, add chickpeas, cucumber, tomatoes, onion, and herbs.
2️⃣ Add Avocado
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Gently fold in diced avocado to avoid mashing.
3️⃣ Make the Dressing
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In a small bowl, whisk olive oil, lemon juice, cumin, turmeric, black pepper, and salt.
4️⃣ Combine & Serve
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Drizzle dressing over salad and toss gently.
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Taste and adjust seasoning if needed.
🍽️ Serving Suggestions
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Serve as-is or over mixed greens
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Stuff into pita or wraps
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Pair with grilled chicken or salmon
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Great as a meal-prep salad (add avocado just before serving)
❓ Q & A
Q: Why is this anti-inflammatory?
Olive oil, turmeric, lemon, chickpeas, and avocado all help reduce inflammation.
Q: Can I make it vegan and gluten-free?
Yes — it’s naturally both.
Q: How long does it last?
Best fresh. Without avocado, it keeps 3 days refrigerated.
