Ingredients
-
1 can (15 oz) chickpeas, drained and rinsed
-
1 ripe avocado, diced
-
1 cup cherry tomatoes, halved
-
1/2 cucumber, diced
-
1/4 red onion, finely chopped
-
1/4 cup Kalamata olives, pitted and sliced
-
2 tablespoons fresh parsley, chopped
-
2 tablespoons fresh mint leaves, chopped (optional)
-
1 Juice of 1 lemon
-
2 tablespoons extra-virgin olive oil
-
1 teaspoon ground cumin
-
1 Salt and black pepper to taste
-
1 Whole-grain pita bread or toast (optional, for serving)
Directions
Serve your Vegan Mediterranean Chickpea and Avocado Breakfast Salad as is or with whole-grain pita bread or toast for a satisfying morning meal.
Customize your breakfast salad by adding other Mediterranean ingredients like roasted red peppers, artichoke hearts, or crumbled vegan feta cheese for an extra burst of flavor. Enjoy the refreshing and healthy taste of the Mediterranean in every bite!
Steps
|
1
Done
|
In a large mixing bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, chopped fresh parsley, and, if desired, fresh mint leaves. |
|
2
Done
|
In a small bowl, whisk together the lemon juice, extra-virgin olive oil, ground cumin, salt, and black pepper to make a dressing. |
|
3
Done
|
Drizzle the dressing over the chickpea and avocado mixture. |
|
4
Done
|
Gently toss the salad to ensure all the ingredients are well-coated with the dressing. |
|
5
Done
|
Let the flavors marinate for a few minutes to enhance the Mediterranean taste. |
