The chickpea and avocado salad is a big summer salad without cooking, fresh, nourishing, delicious, and super quick. I love chickpea salads, I’ve made many versions, and I really enjoyed this one. The chickpea and avocado salad with smoked salmon and arugula is ready in less than 10 minutes, has a delicious dressing, and you don’t cook anything. It’s perfect as a main course or appetizer, and also perfect to take to the beach, park, office, or wherever you prefer; it will be a hit!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 17 oz cooked chickpeas
- 5 oz smoked salmon
- 3.5 oz arugula
- 1.8 oz extra virgin olive oil
- 1 avocado
- 1 tbsp honey
- Half lemon juice
- to taste salt
- to taste black pepper
Steps
The chickpea and avocado salad is very simple and quick to prepare. First, prepare the dressing: in a jar, put the extra virgin olive oil, lemon juice, honey, salt, and black pepper. Close with the lid and shake well. Clean the avocado, cut it in half, remove the pit, scoop out the flesh, and cut it into pieces.
In a bowl, put the arugula, already cooked chickpeas, rinsed and well-drained, the avocado, and the smoked salmon in pieces. Dress everything with the previously prepared dressing, give it a good stir to mix all the ingredients well.
The chickpea and avocado salad is ready to enjoy!
Tips:
The chickpea and avocado salad keeps in the fridge for one day. You can also use dried chickpeas, soaking them in cold water for at least 7/8 hours, then cooking them for 40/45 minutes.
Other chickpea salad recipes HERE
