Forks Over Knives

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Chickpea Avocado Salad

Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.

From Forks Over Knives - The Cookbook

This no-cook recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

By Del Sroufe ,

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Ingredients

  • 4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
  • 1 small red onion, peeled and diced small
  • 2 cloves garlic, peeled and minced
  • Zest of 1 lime and juice of 4 limes
  • 1 jalapeño pepper, minced (for less heat, remove the seeds)
  • 1⁄2 cup chopped cilantro
  • Sea salt to taste
  • 1 avocado, coarsely chopped

Instructions

  1. Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.
Nutritional Information:
Per serving (1 cup), 249 calories, 33 g carbohydrates, 11 g protein, 9.7 g total fat, 1.3 g saturated fat, 314 mg sodium, 12 g fiber, 6.7 g sugar
Note: Nutritional information is provided as an estimate only.
tags: no-cook

Comments (12)

(5 from 8 votes)

12 comments

  2. A surprisingly filling salad. I substituted regular bell peppers for the jalapeños. I like jalapeños, but they don’t like me. Also, I added 2 avocados, as they were on the smaller side.

    Reply

  9. Very easy and delicious! I made some small changes/additions. I used 1/4 cup of lime juice (2 limes) and added diced red pepper for color and crunch. I also added agave syrup to taste. I served the salad and avocado on a bed of spinach.

    Reply

  10. Haven’t really been a fan of avocado before but this really changed my mind. Didn’t expect such a nice flavour and this recipe really won me over

    Reply

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About the Author

Del Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle.

Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients.

Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.

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