Description

This vibrant salad combines fresh grape tomatoes, creamy avocado, protein-rich chickpeas, and crunchy pistachios, all tossed in a zesty lemon-mustard dressing. It’s a quick, satisfying, and nutrient-packed meal perfect for lunch or a light dinner

Ingredients

1 pint grape tomatoes, halved
1 large avocado, cubed
½ cup marinated artichoke hearts, quartered
1 cup cooked chickpeas (or 1 can, drained and rinsed)
3 tablespoons avocado oil or extra-virgin olive oil
1½ tablespoons grain mustard
1½ tablespoons fresh lemon juice
6 fresh mint leaves, chiffonade
7 fresh basil leaves, chiffonade
⅓ cup pistachios, chopped

Salt and black pepper, to taste

Instructions

In a large bowl, combine the halved grape tomatoes, cubed avocado, quartered artichoke hearts, and cooked chickpeas.
In a separate small bowl, whisk together the avocado oil, grain mustard, and fresh lemon juice until well combined.
Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
Add the chiffonade of mint and basil leaves, and chopped pistachios to the salad.
Season with salt and black pepper to taste.
Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.

Notes

For added protein, consider adding grilled chicken or tofu.

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Adjust the lemon juice and mustard to taste for a more tangy or milder dressing.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Keywords: High-Protein Salad, Tomato Basil Salad, Chickpea Salad, Avocado Salad Butter Be Tasty +7