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Salad with Chickpeas and Avocado

A combo of flax and sesame seeds coat avocados for both a crunch factor and nutritional boost in this no-cook dinner.

Serves 4
Ready in 10 mins
Prep time 10 mins
330 calories per serving


> 1/2 cup jarred salsa verde
> 2 tbsp light mayonnaise
> 1 tbsp lime juice
> 2 tbsp flax seeds
> 2 tbsp sesame seeds
> 2 avocados
> 1 (5 oz) pkg baby kale
> 1 (15.5 oz) can low-sodium chickpeas, drained and rinsed
> 1 1/2 cups grape tomatoes


In a large bowl, whisk together the salsa verde, mayonnaise, and lime juice.
In a shallow bowl, combine the flax seeds and sesame seeds. Season with pepper. Cut each avocado in half lengthwise, removing flesh from peel and pit. Roll each avocado half in seed mixture, pressing to adhere.
Add the baby kale, chickpeas, and grape tomatoes to bowl with dressing. Toss to combine. Season with salt and pepper to taste. Divide among 4 serving bowls. Top each with a wedge of avocado.

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