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Fresh Avocado Dill Chickpea Salad


During the long winter months it can be difficult to eat adequate raw veggies or to even feel like eating them! However, no matter the season including plenty of raw produce, nuts and seeds is vital to our healthy and weight maintenance.

So I have been working on dishes that are filling, fresh, full of raw goodness and still comforting enough for a chilly day inside. Here is a DELISH option.

This salad is incredibly simple to make and the ingredients are easy to find year-round. Also, beans and legumes are a staple of any balanced plant-based diet and this has nearly 2 servings of chickpeas per salad portion.

Eat this as a salad alone, serve at a party, enjoy with chips or flatbread… the options are endless.

I recommend you make this recipe or even double it and store the rest in the fridge for a grab ‘n go lunch or snack when you’re craving something between meals.

Let me know your thoughts and enjoy!


  • 1 can of chickpeas, drained and rinsed

  • 1 avocado, diced

  • 1 small cucumber, chopped

  • 2 c tomatoes, chopped

  • 1 medium bell pepper, chopped

  • 2 tbsp nutritional yeast

  • juice from 1/2 lemon

  • 1 tsp dried dill

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1/2 tsp garlic powder

  1. Rinse chickpeas and add to bowl with chopped veggies. Scoop avocado and top with lemon juice, nutritional yeast and seasonings.

  2. Stir vigorously until well combined and avocado is smooth and creamy.

  3. Eat alone as a salad or serve with pita, flatbread or chips! Serves two.

(Calories: 325, Protein: 17g, Fiber 16g)