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- 2 ripe avocados - 1 can (15 oz) chickpeas, drained and rinsed - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 jalapeño, deseeded and minced (optional for spice) - 2 tablespoons fresh cilantro, chopped - Juice of 1 lime - 2 tablespoons olive oil - Salt and pepper to taste For my Smashed Avocado Chickpea Salad, I love these fresh and vibrant ingredients. The ripe avocados bring creaminess and flavor. Chickpeas add protein and a hearty feel. Red onion gives a nice crunch and a bit of zing. Cherry tomatoes add sweetness and color. Cucumber adds crispness, making each bite refreshing. If you like heat, jalapeño is a great choice. Fresh cilantro brightens the dish with its unique taste. The lime juice adds acidity, balancing the flavors. Olive oil ties everything together, making it luscious. Feel free to adjust the salt and pepper to your liking. This salad is not just tasty; it is also packed with nutrients. You can find the full recipe to guide you through the steps of making this delicious dish. To make this Smashed Avocado Chickpea Salad, we follow three main steps: - Cutting and smashing the avocados: First, cut the avocados in half. Remove the pit and scoop the flesh into a bowl. Use a fork to smash it. Aim for a creamy yet chunky texture. - Mashing the chickpeas: Open the can of chickpeas, drain, and rinse them. Add them to the bowl with the smashed avocado. Lightly mash them with a fork, leaving some whole for a nice texture. - Combining the ingredients: Add chopped red onion, halved cherry tomatoes, diced cucumber, minced jalapeño, and chopped cilantro. Mix everything gently to keep the ingredients intact. 1. Cut the avocados: Slice them in half, remove the pit, and scoop the flesh into a medium bowl. 2. Smash the avocados: Use a fork to mash the avocado until creamy but still chunky. 3. Add chickpeas: Place the drained chickpeas into the bowl. Mash them lightly with the avocado. 4. Mix in the vegetables: Stir in the red onion, cherry tomatoes, cucumber, jalapeño, and cilantro. 5. Season the salad: Squeeze lime juice and drizzle olive oil over the mixture. Gently fold it together. 6. Taste and adjust: Season with salt and pepper. Mix again, adjusting to your taste. Tips for achieving the best texture: - Use ripe avocados for creaminess. - Don’t over-mash the chickpeas; leave some whole. - Mix gently to keep the salad fresh and vibrant. For plating, serve the salad in a large bowl or on individual plates. Garnish with extra cilantro and a lime wedge for color. For a fun crunch, pair it with whole-grain pita chips. You can also place the salad on a bed of leafy greens for added nutrition. For the full recipe, see the detailed sections above. Enjoy your fresh and nourishing salad! To get the best texture for your avocado, use ripe ones. They should feel soft but not mushy. When you smash the avocados, aim for a creamy yet chunky mix. This adds a nice texture to your salad. When seasoning, start with a pinch of salt and black pepper. Taste it, then add more if needed. The lime juice adds brightness, so don’t hold back! To store leftovers, place the salad in an airtight container. This keeps it fresh for 1-2 days. To prevent browning, cover the top with plastic wrap directly on the salad. For keeping ingredients fresh before mixing, store the avocados and chickpeas separately. This way, you’ll enjoy the best taste and texture when ready to eat. One big mistake is over-mashing the ingredients. You want some chunks for texture. If everything turns into a puree, the salad loses its character. Another mistake is not seasoning enough. A little salt and pepper make a huge difference. Always taste your salad before serving to ensure it’s just right. For the full recipe, check out the main section! {{image_2}} You can easily make this dish vegan-friendly. The recipe already uses plant-based ingredients. Just ensure you check any added sauces or dressings. For gluten-free options, serve the salad with gluten-free crackers or fresh veggies. You can also enjoy it on a gluten-free wrap or lettuce leaves. To switch up the flavors, try adding diced bell peppers or corn. These add sweetness and crunch. You can also mix in a handful of olives for a briny kick. If you like it spicy, toss in more jalapeños or a dash of hot sauce. For herbs, swap cilantro with parsley or basil. Each herb gives the salad a new taste. Fresh dill can also add a nice touch. Using seasonal veggies can enhance your salad. In summer, fresh corn or zucchini work well. In fall, add roasted sweet potatoes or butternut squash. Adapting to what's in season keeps your meal fresh and exciting. You can also use leftovers from other meals. This way, nothing goes to waste, and your salad stays unique. For the full recipe, refer to the earlier section. To keep your Smashed Avocado Chickpea Salad fresh, store it in an airtight container. This helps prevent browning and keeps flavors locked in. The salad lasts for about 1 to 2 days in the fridge. Keep an eye on the avocado; it can brown quickly. I do not recommend freezing Smashed Avocado Chickpea Salad. Freezing changes the texture of avocado, making it mushy. If you must freeze it, pack it tightly in a freezer-safe bag. To refresh after thawing, add a little lime juice and fresh herbs to brighten the flavors. You can prepare the ingredients ahead of time for easy meals. Chop veggies and store them separately. This way, you can mix them with smashed avocado right before eating. Making a larger batch is also great for quick lunches. Just remember to store the avocado separately until you’re ready to eat. How long does Smashed Avocado Chickpea Salad last? This salad stays fresh for about 2 days in the fridge. Keep it in an airtight container. The avocados might brown a bit, but it will still taste good. Can I make this salad ahead of time? Yes, you can prep this salad up to 24 hours in advance. Just wait to add the lime juice until you are ready to serve. This keeps the avocados from browning too soon. Is this salad high in protein? Yes, this salad is high in protein. Chickpeas provide a great plant-based protein source. Each serving has about 7 grams of protein, which is excellent for a light meal. Nutritional benefits of the main ingredients - Avocados: They are rich in healthy fats, fiber, and vitamins. They support heart health and are great for skin. - Chickpeas: These legumes are full of protein and fiber, helping with digestion. They also keep you full longer. - Red Onion: It adds flavor and contains antioxidants. They can help reduce inflammation. - Cucumber: It's hydrating and low in calories. It also provides vitamin K. - Cherry Tomatoes: These are high in vitamins A and C. They help boost your immune system. What can I serve with this salad? You can serve this salad with whole-grain pita chips for crunch. It also pairs well with grilled chicken or fish for a heartier meal. Try it on a bed of leafy greens for extra nutrition. How to customize for dietary needs? You can easily make this salad vegan by leaving out the cheese. For gluten-free options, just ensure your pita chips are gluten-free. If you need it spicier, add more jalapeño or some hot sauce. There are many ways to enjoy it! This blog post covered everything you need for a tasty Smashed Avocado Chickpea Salad. We went over the key ingredients, step-by-step instructions, and helpful tips to perfect your dish. Remember to store leftovers properly and feel free to add your own twist. This salad is not only healthy but also easy to make and customize for everyone. Enjoy your cooking and share this recipe with friends for a fun meal together. Your kitchen adventures start now!

Smashed Avocado Chickpea Salad

Discover the vibrant flavors of this easy Smashed Avocado Chickpea Salad! Packed with fresh ingredients like ripe avocados, crunchy veggies, and zesty lime, this healthy dish is perfect for lunch or a light dinner. In just 10 minutes, you can whip up a delicious bowl that is both satisfying and nutritious. Click through now to explore the full recipe and presentation tips that will impress your friends and family!
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Ingredients
  

2 ripe avocados

1 can (15 oz) chickpeas, drained and rinsed

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 cucumber, diced

1 jalapeño, deseeded and minced (optional for spice)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

2 tablespoons olive oil

Salt and pepper to taste

Instructions
 

In a medium bowl, cut the avocados in half, remove the pit, and scoop the flesh into the bowl. Use a fork to smash the avocados until creamy but still chunky.

    Add the drained chickpeas to the bowl and use a fork to lightly mash them with the avocado, leaving some whole for texture.

      Incorporate the finely chopped red onion, halved cherry tomatoes, diced cucumber, minced jalapeño (if using), and chopped cilantro into the avocado and chickpea mixture.

        Drizzle lime juice and olive oil over the mixture and gently fold everything together until well combined.

          Season with salt and pepper to taste, adjusting to your preference.

            Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld.

              Prep Time: 10 mins | Total Time: 10 mins | Servings: 4

                - Presentation Tips: Serve the salad in a large bowl or individual plates, garnished with extra cilantro and a lime wedge for a vibrant touch. You can also serve it with whole-grain pita chips or on a bed of leafy greens for added texture and nutrition.