Fresh, creamy, and packed with plant-based protein, this Chickpea Avocado Salad is one of those feel-good recipes you’ll want on repeat. Tender chickpeas, buttery avocado, crisp veggies, and a bright lemon dressing come together in minutes for a satisfying salad that works just as well for lunch as it does for a light dinner.
What makes this recipe so dependable is its simplicity. There’s no cooking involved—just chop, toss, and serve. The chickpeas bring hearty texture and protein, while avocado adds natural creaminess that makes every bite rich without feeling heavy. It’s perfect for busy days, meal prep, or whenever you’re craving something fresh but filling.
Why You’ll Love This Recipe
- Quick & no-cook: Ready in about 10 minutes.
- Vegan & naturally gluten-free.
- High in protein and fiber thanks to chickpeas.
- Bright, fresh flavor from lemon and herbs.
- Super versatile: Enjoy it on its own, in wraps, or over greens.
Ingredients for Chickpea Avocado Salad
This recipe (1X) yields 4 servings
- For the salad
- 1 can chickpeas (15 oz / 425g), drained & rinsed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley or cilantro, chopped
- For the lemon dressing
- 2 tbsp olive oil
- 1 lemon, juiced (about 2–3 tbsp)
- 1 garlic clove, minced or grated
- salt & black pepper, to taste
- Optional add-ins
- 1/2 cucumber, diced
- 1/4 cup sweet corn (optional)
- chili flakes or paprika, to taste
How to Make Chickpea Avocado Salad
1. Prep the base
Add chickpeas to a large bowl. Gently fold in diced avocado, cherry tomatoes, red onion, and fresh herbs.
2. Make the dressing
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper until well combined.
3. Toss and serve
Pour the dressing over the salad and toss gently to coat without mashing the avocado. Taste and adjust seasoning if needed.
That’s it—serve right away for the freshest flavor.
Tips for Best Chickpea Avocado Salad
- Use ripe (but firm) avocados so they hold their shape.
- Rinse chickpeas well to remove excess sodium and improve flavor.
- Add dressing just before serving if you’re making this ahead to keep the avocado bright.
- Want extra protein? Toss in cooked quinoa or hemp seeds.
Easy Variations
- Mediterranean style: Add cucumber, olives, and a sprinkle of oregano.
- Spicy version: Stir in diced jalapeño or a drizzle of hot sauce.
- Creamy twist: Mash one avocado into the dressing for an ultra-creamy finish.
- Wrap it up: Spoon into tortillas or pita for a quick vegan wrap.
Storage
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours. Press plastic wrap directly onto the surface to help prevent the avocado from browning.
Nutrition Details
Nutrition Highlights
Chickpea Avocado Salad FAQ
Chickpea Avocado Salad: Frequently Asked Questions
Quick answers to help you keep this salad fresh, creamy, and perfectly seasoned—every time.
How do I keep the avocado from turning brown? +
Can I make Chickpea Avocado Salad ahead of time? +
Should I mash the chickpeas or keep them whole? +
What can I serve with this salad? +
How can I boost the protein even more? +
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