Avocado-Chickpea Salad with Radish and Dill

A refreshing, nutrient-dense salad with creamy avocado, fiber-rich chickpeas, and peppery radish, dressed in a zesty lemon-dill vinaigrette.

Cuisine: Mediterranean

Category: Salads

Prep: 15 minutes. Cook: 0 minutes.

Serves 2.

Ingredients

• 1 avocado
• 15 oz chickpeas
• 1 cup radish
• 3 tbsp dill
• 1 lemon
• 2 tbsp olive oil
• 1/4 tsp sea salt

Instructions

1. Step 1: Drain and rinse 15 oz canned chickpeas, then pat dry. Halve 1 ripe avocado and remove pits, then slice into 1/4-inch thick pieces.
2. Step 2: Thinly slice 1 cup radish into rounds. In a small bowl, whisk 2 tbsp olive oil, juice from 1 lemon, 3 tbsp chopped dill, and 1/4 tsp sea salt to make the dressing.
3. Step 3: In a large bowl, combine chickpeas, avocado, and radish. Drizzle with dressing and toss gently until evenly coated. Let sit for 5 minutes to allow flavors to meld before serving.