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    Home » Recipes » Soups/Salads

    Grapefruit Avocado Chickpea Salad

    June 2, 2016 By Monika Last Updated February 3, 2022 10 Comments

    Jump to Recipe

    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!

    Grapefruit, avocado and chickpea salad on large plate with dressing in top right corner.

    Grapefruit avocado salad ingredients

    This avocado grapefruit salad is quick and simple to make and very nutritious.  I used pink grapefruit which is sweet and juicy, perfect to pair with creamy avocado.  This salad contains a good portion of plant protein so can be enjoyed as a light meal. I used chickpeas for their delicious nutty flavour and crunchy texture but edamame, flageolet or other bean varieties would work well too.

    The dressing couldn't be simpler.  It contains vegetable oil (use mild tasting olive oil if you prefer), lime juice as well as zest (for a more intense citrusy flavour) and a little maple syrup.  I used 1 jalapeno pepper and freshly chopped cilantro for garnish.

    Grapefruit and avocado salad ingredients against black background.
    Avocado grapefruit salad ingredients.

    How to prepare the grapefruit

    It is a good idea to remove the outer peel as well as the thin white membrane around the segments of the grapefruit as it is bitter.  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.  This is pretty easy to do as grapefruit is firm and keeps its shape quite well.

    Top tip

    To save time you can peel the grapefruit ahead.  You can keep the peeled grapefruit in an airtight container in the fridge for up to 3 hours.

    Peeling grapefruit on top of wooden board with knife.

    Assembling the salad

    1. Whisk together the dressing ingredients and chill while you prepare the grapefruit and avocado.  

    Lime dressing in white bowl with spoon, lime and zester in background.

    2. 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. Enjoy!

    Serving suggestions

    You can serve this avocado grapefruit salad on its own or alongside other dishes, including dish or chicken. Add a drizzle of blueberry vinaigrette for a summery touch.  Add a couple of spoonfuls of cooked quinoa or couscous, throw in a few cooked prawns (for a non-vegetarian option) and serve as a salad meal. 

    Top tips and FAQs

    • Use ripe but firm avocado (if it's too soft/overripe it won't cut well).
    • 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 up to 3 hours.
    • 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.

    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, broad beans or flageolet beans. 
    • You could also use honey or agave syrup instead of the maple syrup in the dressing.
    • Cilantro/fresh coriander can be substituted with thai basil, tarragon or fresh chives.

    Side view of avocado grapefruit salad with chickpeas on large plate with lime in background.

    Related recipes

    • Strawberry and Spinach Salad with Mozzarella
    • Cantaloupe Salad with Avocado & Blueberries
    • Blueberry Salad with Spiralized Zucchini & Feta

    Keep in touch!

    If you make this avocado salad with grapefruit I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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    Recipe

    Grapefruit, avocado and chickpea salad on large plate with dressing in top right corner.

    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!
    No ratings yet
    Print Pin Rate
    Course: Lunch, Salad
    Cuisine: gluten free, vegan
    Prep Time: 12 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 4 servings
    Calories: 298kcal
    Author: Monika Dabrowski

    Ingredients

    • 1 red grapefruit peeled (see Instructions)
    • 1½ avocado ripe but firm, peeled, seed removed, sliced or cubed
    • 7.05 ounces (200 g) 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

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    Comments

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    1. Helen at the Lazy Gastronome says

      May 08, 2019 at 10:13 pm

      This sounds like a refreshing summer dish! Thanks for sharing at the What's for Dinner party.

      Reply
      • Monika says

        May 09, 2019 at 9:05 pm

        Thank you Helen, it's a pleasure!

        Reply
    2. healthyindiankitchen says

      June 12, 2016 at 4:09 pm

      Avocados in salads are a blessing... and this one with chickpeas and grapefruit sounds interesting...I will try this for sure!

      Reply
      • [email protected] says

        June 12, 2016 at 4:43 pm

        Thanks! I'd love to know what you think if you do make it:)

        Reply
    3. Honest Mum says

      June 03, 2016 at 3:23 am

      A bowl of sunshine-wow!

      Reply
      • [email protected] says

        June 03, 2016 at 6:23 am

        Thanks Vicki!

        Reply
    4. Joanna @mumbalance says

      June 02, 2016 at 9:15 pm

      I love original salads and this one sounds delicious! I like all the ingredients separately and I can see how they could work together.
      This is going onto my Pinterest board to try it out 🙂
      #brilliantblogposts

      Reply
      • [email protected] says

        June 02, 2016 at 9:44 pm

        Thank you Joanna! I made this salad for the first time today so didn't know how it would turn out. I was surprised at how lovely it was! I've still got the ingredients so might make it tomorrow again:)

        Reply
    5. Back With A Bump says

      June 02, 2016 at 8:15 pm

      This looks yummy and such bright and summery colours! #brillblogposts

      Reply
      • [email protected] says

        June 02, 2016 at 8:39 pm

        Thank you so much!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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