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Chickpea-Avocado-Salad – Perfect for Late Summer Days (Recipe)

Chickpeas – superheroes on our plates

The chickpea belongs to the legume family and is mainly used in oriental and mediterranean cuisine. Two of the meals that top my list of possible hangman meals are hummus and falafel – soon there will be recipes. I could really bathe in that. In addition, chickpeas are low in fat and at the same time rich in protein and fiber. On 100g they bring about 20g of protein, that’s quite a lot! Plus, they are just full of antioxidants, magnesium, iron, zinc and copper. We also take up vitamin K, E and vitamins of the B group (B1, B6 and folic acid B9) through their consumption. Thousands of reasons to include them more often in our diet!

Delicious, not only in summer

Especially on hot summer days I do not really crave for heavy, hearty food. I’m a big fan of salads anyway and could eat salad every day. In all variations. Hot, cold, as a main course, as a side dish. The most important thing is: freshness. Sounds like my delicious chickpea and avocado salad is just the right decision! It is very easy to prepare and just yummy. The recipe is completely variable according to your wishes. If you need more than 5 minutes, then you have already dawdled! 😉

It looks delicious and it really is – Chickpea-Avocado-Salad

It looks delicious and it really is – My Chickpea-Avocado-Salad <3

Chickpea and avocado salad (vegan & gluten-free)

(depending on hunger: 1 or 2 servings 🙂 )

1 glass of precooked chickpeas, drained about 240g
1 avocado
1/4 glass of dried tomatoes in oil or 5 cocktail tomatoes
1 tablespoon of seeds (sunflower, pumpkin, pine nuts)
1 teaspoon sesame
some fresh mint


3 tbsp olive oil
1/2 pressed lemon
1 tsp tahini / sesame
1 teaspoon mustard seeds
1 teaspoon ground coriander seeds

1. It’s best to mix all ingredients for the dressing first and whisk them with a fork in a glass.

2. Chop the tomatoes, avocado and mint into small pieces and mix with the drained chickpeas in your salad bowl. Add the seeds and sesame and mix again.

3. Pour the dressing over it and enjoy!

Alternatively, you can also add some arugula or chicory, if you are a little more hungry. Kidney beans also fit perfectly. And as an substitute to mint, you can also use parsley or coriander. Alternatively, you can simply halve the avocados and fill them with the chickpeas and tomatoes and then just spoon them up. Or do you still have leftovers in the fridge? Bring it on! There are no limits to your creativity! 😉

Chickpeas in many variants

As you can imagine, chickpeas match perfectly in many dishes. You can also enjoy them as a super delicious alternative to chips. All you have to do is roll over the precooked chickpeas (either homemade or from the jar) in a mixture of olive oil and your favorite spices. Mediterranean and oriental spices such as paprika, cumin, coriander or even sesame are best suited. After about half an hour at 180 degrees in the oven, turn them over again and again, the small delicacies are ready to eat. You should never consume chickpeas raw. Only by cooking, the toxic substance Phasin can be removed, which makes them unattractive to raw foodies.

So, get to the boil, swing the wooden spoon and tell me where the chickpea appears on your menu! 🙂 Enjoy your meal!

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