Grapefruit Avocado Chickpea Salad
This sweet and zesty grapefruit avocado salad comes with chickpeas and a refreshing lime dressing and makes a delicious light meal, perfect to enjoy on a hot day. Ready in minutes!
Servings 4 servings
Calories 298kcal
Ingredients
- 1 red grapefruit peeled (see Instructions)
- 1½ avocado ripe but firm, peeled, seed removed, sliced or cubed
- 7.05 ounces canned chickpeas drained
- 1 jalapeno pepper with or without seeds
- 2 tablespoons cilantro/fresh coriander finely chopped
- Salt and pepper to taste I recommend using Himalayan salt if possible
For the dressing
- 1½ teaspoons maple syrup
- 2-3 tablespoons lime juice plus zest of 1 lime
- 2 tablespoons olive or vegetable oil
Instructions
- To peel the grapefruit thinly cut both ends off and stand the grapefruit on one end on top of a cutting board. Slice the skin off downwards all round the fruit. Separate the segments and gently remove the membrane encasing each segment.
- Whisk together the dressing ingredients and chill while you prepare the grapefruit and avocado.
- To assemble the salad place the grapefruit segments, avocado (cubed or cut into thin slices) and chickpeas on top of a large plate or in a large shallow bowl. Garnish with the chopped jalapeno, cilantro, season to taste and drizzle over the dressing.
Notes
- Make ahead: Make the dressing ahead and refrigerate for up to 3 days. Pour over the salad just before serving. You can also peel the grapefruit ahead and keep refrigerated in an airtight container for a few hours.
- Substitutions: You could use pomelo instead of the red grapefruit. Pomelo is similar to grapefruit but is sweeter and firmer. Use beans instead of chickpeas if you like - good alternatives include edamame or flageolet beans. You could also use honey or agave syrup instead of the maple syrup in the dressing.
- Serving suggestions: Add a drizzle of blueberry vinaigrette for a summery touch. Add a couple of spoonfuls of cooked quinoa or couscous and serve as a salad meal. This salad is delicious served alongside fish or chicken.
- I recommend using pink himalayan salt in this recipe as it has a sweetness about it that works really well with the other ingredients in this salad.
- Best served immediately.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 30g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Sodium: 9mg | Potassium: 607mg | Fiber: 10g | Sugar: 9g | Vitamin A: 882IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 2mg