This Avocado Chickpea Salad is the perfect weekday lunch that will keep you going through a long day at work. High in protein, fiber and put together in 5 minutes before you leave. Easy as pie (and much healthier!).
Health benefits of an avocado chickpea salad
A chickpea salad would be healthy enough, but a chickpea salad with avocado!? That’s elite level health, right there. From just the one serving you get a great amount of protein and fiber, around 20g of each!
Why do we want protein and fibre? The fiber will make you feel full and the protein will both help you feel full and contribute to muscle maintenance – perfect.
Where is all this goodness coming from in our avocado chickpea salad? Let’s start with the avos:
Why use avocado in salad recipes?
Putting avocados in salads just packs a whole extra punch of nutritional benefits.
Avocados are high in healthy monounsaturated fats quite similar to olive oil. Those are healthy fats, fundamental to the healthy functioning of the body, including lowering cholesterol levels and stabilizing heart rhythms.
Unsaturated fat is also super important when it comes to absorbing vitamins A, D & E. These vitamins need fat in order to be absorbed into the body!
Furthemore, the high fat content means the energy from the avocados will release slowly, keeping you fuller for longer.
If you want to know more about avocados, and particularly whether or not such a fatty food can help with weight loss, we’ve tackled that question in an article, ‘Are avocados good for weight loss?’ . (ps. If you’re trying to lose weight, check out our vegetarian weight loss e-book – we’ve sold 6000 so far, so we must be doing something right!)
This is why the avocado in our avocado chickpea salad is so important – not to mention creamy and delicious!
If you’re loving the sound of avocados why not try our avocado salad dressing, so you can jazz up all your salads with some green goodness.
What’s so great about a chickpea salad recipe?
Wondering where all the protein in our avocado chickpea salad comes from? A lot of it is thanks to the chickpeas!
One can of chickpeas contains 18g protein and 16g fibre, making them an excellent plant-based protein source. Much like avocados, their high protein and fibre content mean chickpeas will keep you full for a long time.
Chickpeas are crazy versatile too. You can use chickpea flour to make pancakes and even gluten free pizzas – wild!
What a combo!
Can you see why we hype up this avocado chickpea salad? It’s one hell of a salad!
And health benefits aside: between the creamy avo, nutty chickpeas, the sweet and sour mix of lime and honey and the bites of rich salty feta … you’ve got yourself a salad that isn’t just healthy, but delicious too!
What our readers are saying
I just made this for the 3rd time in less than 2 weeks and had to make copies of the recipe at work to hand out because I got so many “likes” ???? . LOVE this recipe! I added some halved cherry tomatoes for color too.
Kathleen Day⭐⭐⭐⭐⭐
Wow! I may or may not have inhaled this. So delicious, filling, and fast. Ingredient amount are perfect. I have two kids under two years old, so I’m always on the hunt for easy meals for lunch.
Rebecca⭐⭐⭐⭐⭐
What a delight! With what I had onhand, subbed lemon for the lime, basil for cilantro, and shallot for the red onion. SO simple (made it while wearing a sleeping baby) and it turned out fantastic! Thank you for sharing this. Can’t wait to check out your blog for more great ideas!
Lucy
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4.95 from 19 votes
Chickpea Avocado Salad
A chickpea avocado salad!? That’s elite level health right there. From just one serving you get a great amount of protein and fiber, around 20g of each!
Course Mains, Salads
Cuisine Vegetarian
Time 5 minutes
Prep Time 5minutes
Cook Time 0minutes
Total Time 5minutes
Servings 2people
Calories 458kcal
Author Hauke Fox
Ingredients
1canchickpeas(drained and rinsed; 1 can = 15oz = 435g)
1avocado
1handfulcilantro/coriander, fresh
½red onion
⅓cupfeta cheese(or similar)
1lime(juiced)
1tsphoney
salt and pepper to taste
Instructions
Drain and rinse the chickpeas.
Cut and dice up the avocado. Chop the cilantro/coriander (also the stems, if you like). Dice up half an onion.
Throw everything into a bowl, add the feta cheese, honey and lime juice. Season with salt and pepper.
Lunch is ready!
Notes
Tried the recipe? We’re all curious! Send us a pic via instagram by using the tag #hurrythefoodup or leave a comment below.
Adapted from Two Peas And Their Pot
Nutrition
Nutrition Facts
Chickpea Avocado Salad
Serving Size
478 g
Amount per Serving
Calories
458
% Daily Value*
Fat
25
g
38
%
Saturated Fat
6
g
38
%
Cholesterol
22
mg
7
%
Sodium
1151
mg
50
%
Potassium
916
mg
26
%
Carbohydrates
49
g
16
%
Fiber
18
g
75
%
Sugar
6
g
7
%
Protein
17
g
34
%
Vitamin A
438
IU
9
%
Vitamin C
23
mg
28
%
Calcium
234
mg
23
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.
Some more lunch ideas
Chickpea Spinach Salad (7 Min, Vegetarian)
High Protein White Bean Salad (10 Min, Vegan)
Arugula Lentil Salad (12 Min, Vegan)
Round Up: 18 Veggie High Protein Salads (between 5 and 25 minutes)
The post Avocado Chickpea Salad – Level up your lunch! appeared first on Hurry The Food Up.
This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.
I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.
Why You’ll Love This Refreshing Cabbage Salad Recipe
It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.
Why Your Body Will Love This Recipe
Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels. Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.
Cilantro Lime Cabbage Salad Recipe Ingredients
Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.
How To Make This Crunchy Cabbage Salad
Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.
Recipe Frequently Asked Questions
This recipe is already vegan and gluten-free.
Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.
Ingredients
1 medium sized head green cabbage, about 6–8 cups once shredded
Cilantro Lime Dressing
1/2 cup olive oil
1/3 cup fresh lime juice
1/2 teaspoon lime zest
1/2 cup packed cilantro
2 cloves garlic
1 teaspoon dijon mustard
1 teaspoon pure maple syrup
1/4 teaspoon ground cumin
Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
Cut the stalk of the cabbage off and then peel a few of the outer layers off. Thinly shred the entire head of cabbage and then add to a large bowl. You can shred your cabbage using a sharp knife, mandolin or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop. Store in an air-tight container, in the refrigerator, for 4-5 days. Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.