High-Protein Chickpea & Avocado Salad with Creamy Yogurt Dressing
A vibrant, high-protein Mediterranean salad packed with chickpeas, avocado, beans, and a creamy yogurt dressing — fresh, balanced, and absolutely delicious!
Ingredients
For the Salad:
- 1 cup canned chickpeas drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon cumin
- 1 cup cooked kidney beans or black beans
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- 3 –4 dates pitted and halved
- 2 cups arugula or mixed greens
- 2 hard-boiled eggs halved
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons Greek yogurt or plant-based yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Salt and garlic powder to taste
Instructions
- Roast the chickpeas: Pat chickpeas dry with a paper towel. Toss with olive oil, paprika, cumin, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes until golden and slightly crispy.
- Prepare the dressing: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, and garlic powder until creamy.
- Assemble the salad: In a large bowl, layer arugula or greens. Top with roasted chickpeas, kidney beans, avocado, cherry tomatoes, dates, and halved eggs.
- Finish & serve: Drizzle with yogurt dressing and sprinkle extra black pepper or seeds if desired. Serve immediately and enjoy!
Notes
Tips & Variations
Make It Vegan: Skip the eggs and use plant-based yogurt. Add More Crunch: Try roasted sunflower seeds, walnuts, or pumpkin seeds. Flavor Boost: Add chili flakes or smoked paprika to the dressing. Meal Prep Tip: Store dressing separately to keep greens crisp.Storage
Store leftovers in an airtight container in the fridge for up to 2 days.Keep dressing separate until ready to serve for maximum freshness.