September 04, 2014

Moody Girl Eats: Avocado and Chickpea Salad

I love finding quick and easy side dishes that are both healthy and flavorful.  And this one is the perfect mix because it’s loaded with avocados, which I love.  This salad can also serve as a main dish since the chickpeas are a good source of protein and rich in both soluble and insoluble dietary fiber.  And although avocados may be fatty, that doesn’t mean that they are bad for your health.  In fact, avocados are full of healthy good fats, they are rich in vitamins K, C, E and B and they also have healthy dose of dietary fiber.  Anyways, this recipe takes less than 15 minutes to make especially if you are quick on the cutting board.  I doubled up the recipe so I eat it for the rest of the week – it’s reflected in the pictures below.  Let me know what you think.  Enjoy!

Avocado and Chickpea Salad
[Inspired by this avocado chickpea salad from Once Upon a Cutting Board.]

1 medium ripe avocado
1/3 cup red onions (diced)
1 can chickpeas, drained
1 lime - juice
1-tablespoon olive oil
⅓ cup fresh cilantro
1 clove garlic, finely minced
Salt and pepper for taste


Makes 3 servings.

1. Add diced onions, cilantro, and chickpeas in a bowl. 
2. Slice avocado in half, carefully scooping out the inside, and dice the avocado into cubes.
3. Place avocado in a bowl with bean mixture.
4. Whisk together the dressing ingredients: lime juice, olive oil, garlic, salt and pepper.

5. Add the dressing to the bean mixture and toss until the avocado and beans are coated. Chill until ready to serve.


  1. I make this! But i usually add some feta cheese for extra tanginess.


Copyright @ MOODY GIRL IN STYLE. Blog Design by KotrynaBassDesign