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Chickpea, Spinach & Avocado Salad


Chickpea, Spinach & Avocado Salad
Christina Soong-Kroeger

This is one of my go-to salads. I've made it for quick lunches, quick dinners, as part of a barbeque and even part of a Christmas Day lunch.
It's made in a flash, delicious and healthy - a winning trifecta!
The chickpeas provide plenty of protein, the avocado       provides you with all kinds of good fats and flavour and the spinach provides Vitamin C and antioxidants.      
I love eating this on its own or served as a side salad to grilled chicken, steak or fish.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4


  • 120 grams baby spinach leaves, washed and spun dry
  • 1 can chickpeas, drained
  • ¼ red onion, thinly sliced
  • 1 ripe avocado
  • 30 grams alfalfa (optional)
  • 30 mls extra virgin olive oil
  • 10 mls red wine vinegar
  • ½ teaspoon honey
  • ½ - 1 teaspoon lemon juice
  • Salt & pepper to taste


  1. Arrange spinach leaves on plate and place chickpeas and onions on top.
  2. Peel half of the avocado away and use a spoon to scoop the avocado directly on the salad.
  3. Sprinkle the alfalfa on top.
  4. Make up the dressing by placing all contents in a glass and whisking until combined.
  5. Pour over salad and toss to combine.
  6. Serve immediately.
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