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Home » 30 Minutes or Less » Avocado Citrus Chickpea Salad

Avocado Citrus Chickpea Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
April 17, 2018
4.84 from 6 votes


Last Updated June 18, 2019 | 1 Comment

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1.3K shares
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Fresh, healthy, and completely vegetarian, this Avocado Citrus Chickpea Salad is loaded with sweet blood oranges, creamy avocados, spicy green onion, spicy jalapeño, and cilantro. Summertime dinner magic that takes little more than 10 minutes to throw together.

Fresh, healthy, and completely vegetarian, this Avocado Citrus Chickpea Salad is loaded with sweet blood oranges, creamy avocados, spicy green onion, spicy jalapeño, and cilantro. Summertime dinner magic that takes little more than 10 minutes to throw together.

Zero planning and forethought went into the making of this salad. Unlike many of my other recipes which are usually thought out and planned at the start of the week, this one was tossed together one random Thursday afternoon.

It’s what I call a refrigerator cleanout dish.

Now, unlike many of my other refrigerator cleanout meals, this Avocado Citrus Chickpea Salad is not cooked or baked and is super fresh. And, assuming you’re not tossing in near-rotten ingredients, yours should be fresh, too.

So what’s going on in there?

  • Oranges. I just so happened to have blood oranges, but any oranges will work.
  • Watermelon radish. I had one leftover from a previous dish and I would have hated for it to go bad. Is this an essential ingredient? No. But, if you love radish, why not?
  • Chickpeas. The giver of protein and substance in this amazing salad.
  • Avocado. This should be a given. Must have avocado.
  • Green onions. I love green onions. They give salads great bite without overwhelming the flavors of the other ingredients.
  • Japapeño. Like the radish, jalapeño is not essential. That said, I personally would have enjoyed this dish much less if I hadn’t had one just sitting in my refrigerator waiting to be eaten.
  • Cilantro. Another favorite. You guys, cilantro is simply one of those things that go into almost everything I make.

 

Fresh, healthy, and completely vegetarian, this Avocado Citrus Chickpea Salad is loaded with sweet blood oranges, creamy avocados, spicy green onion, spicy jalapeño, and cilantro. Summertime dinner magic that takes little more than 10 minutes to throw together.

Just because this is what I had sitting around don’t feel pressured to use exactly what I did. If you have some grapes or a mango lying around, I’m going to guess those would taste pretty great.

Strawberries, too!

Just start with a can of beans. Seriously.

This Avocado Citrus Chickpea Salad took 5 minutes and was lunch for both me and my husband for two days! Wrap it up in a tortilla or warm flatbread and you are good to go!

 

Fresh, healthy, and completely vegetarian, this Avocado Citrus Chickpea Salad is loaded with sweet blood oranges, creamy avocados, spicy green onion, spicy jalapeño, and cilantro. Summertime dinner magic that takes little more than 10 minutes to throw together.

 

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Fresh, healthy, and completely vegetarian, this Avocado Citrus Chickpea Salad is loaded with sweet blood oranges, creamy avocados, spicy green onion, spicy jalapeño, and cilantro. Summertime dinner magic that takes little more than 10 minutes to throw together.

Avocado Citrus Chickpea Salad

4.84 from 6 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Fresh, healthy, and completely vegetarian, this Avocado Citrus Chickpea Salad is loaded with sweet blood oranges, creamy avocados, spicy green onion, spicy jalapeño, and cilantro. Summertime dinner magic that takes little more than 10 minutes to throw together.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 4
Calories 526 kcal

Ingredients
  

  • 2 (15-ounce) can chickpeas - drained and rinsed
  • 1 watermelon radish - thinly sliced
  • 3 blood oranges - peeled and chopped
  • 1 jalapeno - seeded and chopped
  • 1 cup fresh cilantro - chopped
  • 1 cup chopped green onion
  • 2 avocados - peeled and chopped
  • 1 lime - juiced
  • 1 tablespoon olive oil
  • salt + pepper - to taste
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Instructions
 

  • Add the chickpeas, radish, blood orange, chopped jalapeño, cilantro, and green onion to the bowl of a large salad bowl. Toss well to combine.
  • Add the avocado, lime juice, and drizzle with olive oil just before serving. Gently toss to combine and season with salt and pepper, to taste.

Nutritional Information

Calories: 526kcal | Carbohydrates: 68g | Protein: 17g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 379mg | Potassium: 711mg | Fiber: 23g | Sugar: 13g | Vitamin A: 725IU | Vitamin C: 36.3mg | Calcium: 53mg | Iron: 1.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword AVOCADO CHICKPEA SALAD, AVOCADO CITRUS CHICKPEA SALAD, CHICKPEA SALAD, CITRUS CHICKPEA SALAD
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

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Fresh, healthy, and completely vegetarian, this Avocado Citrus Chickpea Salad is loaded with sweet blood oranges, creamy avocados, spicy green onion, spicy jalapeño, and cilantro. Summertime dinner magic that takes little more than 10 minutes to throw together.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.3K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Lorna says

    June 2, 2018 at 4:29 pm

    5 stars
    So light and healthy – I cant wait to try this salad!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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