Avocado & Chickpea Salad

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Indian-Style Avocado & Chickpea Salad

A healthy, easy Indian take on avocado and chickpea salad — creamy avocado, protein-rich chickpeas and fresh veggies tossed with tangy lemon and spices.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 bowls
Course: lunch, Salad, Snack
Cuisine: Fusion, Indian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup cooked or canned chickpeas drained and rinsed
  • 1 medium avocado ripe but firm, diced
  • 1 small cucumber chopped into small cubes
  • 1 medium tomato chopped into small cubes
  • 2 tbsp fresh coriander (cilantro) finely chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper powder or freshly ground
  • 1/4 tsp chaat masala (optional) for Indian flavour

Equipment

  • Mixing bowl

Method
 

  1. Take a mixing bowl. Add the drained chickpeas, chopped cucumber, chopped tomato, and diced avocado.
  2. Add chopped fresh coriander (cilantro) into the bowl.
  3. Pour in fresh lemon juice. Then season with salt, black pepper and chaat masala (if using).
  4. Gently toss everything so that avocado does not get mashed. Mix until ingredients are evenly coated with lemon juice and spices.
  5. Serve immediately as a light meal or chilled by refrigerating for 10–15 minutes. Enjoy with whole-grain roti or as a salad bowl.

Notes

You can use boiled home-cooked chickpeas instead of canned. If you like more crunch, add finely chopped onion or bell pepper. For extra protein, toss in some boiled corn or paneer cubes.
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