Jean jarrett natural health summer salad

My Chickpea and Avocado Summer Salad makes a delicious side dish or satisfying lunch or light dinner. It’s a perfect dish for your summer bbq!

Chickpeas are an excellent source of protein and fibre. They are economical and great for our gut health too. If you don’t have chickpeas you can substitute any other legume, such as fave beans, adzuki beans or kidney beans.

I like to use avocados that are still slightly firm for this dish. Save the softer ones for your dips and toast.

Chickpea and Avocado Summer Salad

For the Salad:

  • 2 cans of BPA Free chickpeas, drained and rinsed
  • 1 large cucumber, seeds removed and diced
  • 1 red or yellow capsicum, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped (optional)
  • 2 avocados, diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons of pumpkin seeds

For the Dressing:

  • The juice of 1 large lemon or 2 limes
  • 3 tablespoons extra virgin olive oil
  • 1 clove of garlic, minced
  • 1/4 teaspoon ground cumin
  • Salt and black pepper to taste

In a large mixing bowl, combine the chickpeas, diced cucumber, capsicum , cherry tomatoes, red onion, diced avocados, parsley, mint and pumpkin seeds. Toss gently to combine.

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, ground cumin, salt, and black pepper to create the dressing.

Pour the dressing over the salad and gently toss until all ingredients are well coated with the dressing.

Let the salad chill in the refrigerator for about 30 minutes to allow the flavours to develop.  

Top with additional pumpkin seeds and herbs to serve. 


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