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To make a Smashed Avocado Chickpea Salad, gather these fresh ingredients: - 2 ripe avocados - 1 can (15 oz) chickpeas, drained and rinsed - 1 small red onion, finely chopped - 1 small cucumber, diced - 1 red bell pepper, diced - 1 tablespoon fresh lemon juice - 2 tablespoons plain Greek yogurt (or vegan alternative) - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro or parsley for garnish Each ingredient plays a key role in making this salad tasty and healthy. The avocados provide creaminess, while the chickpeas add protein. The veggies bring crunch and color, making every bite a delight. The dressing enhances the flavors, tying everything together. You’ll love how easy and quick this dish is to prepare. For the full recipe, check out the details above. 1. Mashing avocados and chickpeas Start with two ripe avocados. Cut them in half and remove the pit. Scoop out the green flesh into a medium bowl. Use a fork to mash the avocados. You want it to be smooth but still a bit chunky. Next, open a can of chickpeas. Drain and rinse them under cool water. Add them to the bowl with the avocados. Mash some chickpeas with the fork, but keep some whole for bites. 2. Mixing in vegetables Now, grab a small red onion. Chop it finely and add it to the bowl. Then, take a small cucumber and dice it into small pieces. Toss that in too. Lastly, take a red bell pepper, remove the seeds, and chop it into small cubes. Mix all these fresh veggies into the bowl with the avocado and chickpeas. This adds crunch and flavor. 3. Preparing the dressing In a small bowl, squeeze one tablespoon of fresh lemon juice. Add two tablespoons of plain Greek yogurt, or a vegan alternative if preferred. Sprinkle in one teaspoon of garlic powder and one teaspoon of cumin. Season with salt and pepper. Whisk it all together until it forms a smooth dressing. This will bring all the flavors together nicely. 4. Combining ingredients Drizzle the dressing over the avocado and chickpea mixture. Use a spatula or spoon to gently mix everything together. Make sure all the ingredients are well-coated in the dressing. Taste your salad and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to get the flavor just right. You can serve your Smashed Avocado Chickpea Salad chilled or at room temperature. Don’t forget to garnish with fresh cilantro or parsley for a pop of color! For the full recipe, check out the section above. You can switch ingredients to suit your taste. If you want a vegan option, use plant-based yogurt. This option keeps the salad creamy without dairy. You can also change the vegetables. Try adding corn, cherry tomatoes, or even spinach. Each veggie brings a new flavor to the dish. For seasoning, feel free to adjust to your liking. If you love heat, add some red pepper flakes. If you want a fresh bite, toss in some dill or basil. Choosing ripe avocados is key. Look for avocados that feel slightly soft when pressed. If they are hard, let them ripen at room temperature. Once ripe, use them quickly to avoid browning. To get the right texture for your salad, mash the avocados and chickpeas with a fork. This keeps some chunks for a nice bite. Don't overmix; you want a mix of creamy and chunky. For the full recipe, check the instructions above. Happy cooking! {{image_2}} You can make this salad even more fun by adding spices. A sprinkle of chili powder gives it a nice kick. Paprika also adds a smoky flavor that pairs well with the creamy avocado. Try using fresh herbs too. Basil adds a sweet touch, while dill brings a fresh taste. These flavors can really change the vibe of your salad. This salad shines when served with bread or crackers. The crunchy texture complements the creaminess perfectly. You can also use this salad as a filling for wraps or sandwiches. It makes a quick lunch that is both tasty and filling. Just spread it on your favorite bread or tortilla, and you’re ready to go. For the full recipe, check out the details above. To keep your Smashed Avocado Chickpea Salad fresh, store it properly. Use an airtight container to prevent air from getting in. This helps keep the salad from turning brown. I recommend a glass container. Glass is easy to clean and does not hold smells. If you have extra salad, cover it tightly with plastic wrap. Press the wrap down to remove air. This simple step helps your salad stay fresh longer. This salad can last in the fridge for about 2 to 3 days. After that, it may spoil. Look for signs that your salad is no longer good. If it smells off or looks brown and mushy, it's time to toss it. Freshness is key for taste and health. Enjoy your Smashed Avocado Chickpea Salad while it's still delicious! Smashed Avocado Chickpea Salad is a fresh and tasty dish. It combines creamy avocado and protein-rich chickpeas. This salad is packed with nutrients that benefit your body. - Avocados are high in healthy fats. They provide fiber and help keep your heart healthy. - Chickpeas are great for protein and fiber. They support digestion and keep you full longer. - Red onions add flavor and antioxidants. They may help fight inflammation. - Cucumbers are hydrating and low in calories. They help keep you refreshed. - Red bell peppers are rich in vitamins A and C. They boost your immune system. This salad is not only delicious, but it also nourishes your body. Yes, you can make Smashed Avocado Chickpea Salad ahead of time. This makes it a perfect choice for busy days. - Prepare the salad and store it in an airtight container. This keeps it fresh. - If you want, you can mix the dressing separately. Add it just before serving to keep flavors bright. - For best taste, eat the salad within a day of making. Making this salad in advance saves time and adds flavor to your meals. Preventing avocado from browning is easy with a few simple tips. - Use fresh lemon juice when you make the salad. The acid helps slow browning. - Keep the salad stored tightly covered in the fridge. This limits air exposure. - If you notice browning, you can gently stir the salad. This mixes in the fresh avocado. These tips help keep your Smashed Avocado Chickpea Salad looking vibrant and fresh. For the full recipe, check the details above. This blog post covered everything you need to know about Smashed Avocado Chickpea Salad. We looked at the key ingredients and how to prepare them. I shared tips for substitutions and best practices. We also explored flavor variations and ways to serve it. Storing leftovers properly keeps the dish fresh for longer. Whether you're making it for a meal or a snack, this salad is easy and nutritious. I hope you try it and enjoy its fresh flavors. Happy cooking!

Smashed Avocado Chickpea Salad

Discover the deliciousness of this Smashed Avocado Chickpea Salad that's perfect for any meal! Packed with fresh ingredients like ripe avocados, chickpeas, crunchy veggies, and a zesty dressing, this quick recipe takes only 15 minutes to prepare. It's healthy, satisfying, and perfect for lunch or a light dinner. Click through to explore the full recipe and make this flavorful salad today!
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Ingredients
  

2 ripe avocados

1 can (15 oz) chickpeas, drained and rinsed

1 small red onion, finely chopped

1 small cucumber, diced

1 red bell pepper, diced

1 tablespoon fresh lemon juice

2 tablespoons plain Greek yogurt (or vegan alternative)

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a medium mixing bowl, scoop out the ripe avocados and mash them with a fork until smooth but still slightly chunky.

    Add the drained chickpeas to the bowl and roughly mash them with the avocados, leaving some whole for texture.

      Stir in the finely chopped red onion, diced cucumber, and diced red bell pepper.

        In a small bowl, mix together the lemon juice, Greek yogurt, garlic powder, cumin, salt, and pepper until smooth.

          Pour the dressing mixture over the avocado and chickpea blend. Gently mix everything together until well combined.

            Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

              Serve chilled or at room temperature, garnished with chopped fresh cilantro or parsley.

                Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4