This Tomato, Avocado, and Chickpea Salad with Balsamic Vinaigrette is a delightful and nutritious lunch option. It’s packed with the fresh, vibrant flavours of ripe tomatoes and creamy avocado, combined with the heartiness of chickpeas. The balsamic vinaigrette adds a zesty, tangy kick, making this salad a perfect, well-balanced meal.
Ingredients:
For the Salad:
2 large ripe tomatoes, diced
1 ripe avocado, diced
1 can (14 oz) chickpeas, drained and rinsed
1/2 red onion, finely chopped
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
For the Balsamic Vinaigrette:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and black pepper to taste
Method:
Step 1 – Prepare the Balsamic Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, and Dijon mustard. Season with salt and black pepper to taste. Set the vinaigrette aside.
Step 2 – Assemble the Salad: In a large salad bowl, combine the diced tomatoes, diced avocado, chickpeas, finely chopped red onion, fresh basil, and fresh parsley. Gently toss the ingredients to mix them evenly.
Step 3 – Dress the Salad: Drizzle the prepared balsamic vinaigrette over the salad. Toss gently to coat the ingredients with the vinaigrette. Be careful not to mash the avocado.
Step 4 – Season and Serve: Season the salad with additional salt and black pepper to taste. Mix well and ensure all the flavours are nicely blended.
