Gluten-Free Chickpea and Avocado Salad with Citrus Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing, nutrient-packed salad featuring creamy avocado, hearty chickpeas, and a bright citrus dressing, perfect for a light lunch or side. This Mediterranean-inspired gluten-free recipe (vegetarian), ready in about 10 minutes, pairs canned chickpeas, ripe avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 3 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified and slightly thickened.
  3. Step 3: Pour the dressing over the chickpea and avocado mixture and gently toss to coat all ingredients evenly, being careful not to mash the avocado.
  4. Step 4: Let the salad rest for 5 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.

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