This crisp iceberg lettuce, creamy avocado and chickpeas is one of those salads that doesn’t need much to work. With just the right bite come together with a simple dressing of extra virgin olive oil, fresh lemon juice and white pepper. It’s fresh, light and surprisingly satisfying.

Prep Time: 10 minutes, Serves: 2 as a light lunch or 4 as a side salad

Ingredients
  • 1 small iceberg lettuce, chopped
  • 1 ripe avocado, diced
  • 1 x 400 g (14 oz) tin/can chickpeas (garbanzo beans), drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • Juice of ½ lemon
  • Fine sea salt, to taste
  • White pepper, to taste

Method

Place the chopped iceberg lettuce in a large serving bowl.

Add the chickpeas. The chickpeas should be tender with a little bite, holding their shape while remaining soft inside.

Add the avocado. Always better to add the avocado just before serving to keep it looking fresh.

Drizzle over the extra virgin olive oil, squeeze in the fresh lemon juice and season with sea salt and a generous amount of white pepper.

Gently toss everything together until evenly coated, then serve immediately your Iceberg, Avocado Chickpea Salad.

 

💡 Tips from my Kitchen

Can I use dried chickpeas?

Yes. Cook them until tender but not mushy. They should keep their shape while remaining soft enough to bite through easily.

Can I make this salad ahead?

You can prepare the lettuce and chickpeas in advance, but wait until the last minute to add the avocado and dressing for the freshest texture.

Why use white pepper instead of black pepper?

White pepper has a gentler, slightly earthy warmth that complements the lemon and avocado without overpowering the salad.

 

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