This Chickpea Avocado Salad is a fresh, creamy, and satisfying dish that comes together quickly and easily. The combination of protein-packed chickpeas and rich, buttery avocado creates a perfect balance of flavors and textures. It’s a versatile salad that works great as a light lunch, a side dish, or even a healthy snack. Chickpea Avocado Salad

Why You’ll Love This Recipe

I love this recipe because it’s simple to make yet incredibly nutritious and filling. The chickpeas add a hearty texture and protein boost, while the avocado brings creaminess without the need for heavy dressings. Plus, it’s packed with vibrant flavors and can be ready in under 15 minutes, which is perfect for busy days. I also appreciate how adaptable this salad is—I often tweak the herbs or spices depending on what I have on hand.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, peeled, pitted, and diced
1 small red onion, finely chopped
1 small cucumber, diced
1 cup cherry tomatoes, halved
Juice of 1 lemon or lime
2 tablespoons fresh cilantro or parsley, chopped
1 tablespoon olive oil
Salt and pepper to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the chickpeas, diced avocado, red onion, cucumber, and cherry tomatoes.
Drizzle the lemon or lime juice and olive oil over the salad ingredients.
Gently toss everything together, making sure the avocado stays relatively intact for some creamy bites.
Stir in the chopped cilantro or parsley and season with salt and pepper to taste.
Serve immediately for the freshest flavor, or chill in the fridge for 15–20 minutes to let the flavors meld.

Servings and Timing

This recipe serves 2 to 3 people as a light meal or 4 as a side dish. It takes about 10 to 15 minutes to prepare, making it perfect for a quick and healthy option any day of the week.

Variations

I sometimes switch up the herbs, using basil or dill for a different flavor twist. Adding some crumbled feta or goat cheese brings a nice tanginess if I’m not avoiding dairy. For extra crunch, I’ll toss in some toasted pumpkin seeds or chopped walnuts. If I want a bit of spice, a pinch of chili flakes or a splash of hot sauce works well, too.

Storage/Reheating

Since avocado browns quickly, I prefer to eat this salad fresh. If I need to store leftovers, I keep them in an airtight container in the fridge and try to consume within 24 hours. Adding extra lemon juice before storing helps slow browning. I don’t recommend reheating this salad because it’s best enjoyed cold or at room temperature.

FAQs

Can I use dried chickpeas instead of canned?

Yes, absolutely. Just soak and cook the dried chickpeas until tender before using them in the salad. It will take longer but gives a great texture.

How do I keep the avocado from browning?

I find that tossing the avocado with lemon or lime juice right away helps keep it green longer. Storing the salad in an airtight container also slows browning.

Can I make this salad ahead of time?

I like to prepare the vegetables ahead but add the avocado right before serving for the best texture and color.

Is this salad vegan?

Yes, this recipe is naturally vegan. Just avoid adding cheese if you want to keep it plant-based.

What can I serve this salad with?

This salad pairs well with grilled chicken, fish, or warm pita bread. It also makes a great topping for toast or a filling for wraps.

Conclusion

I always come back to this Chickpea Avocado Salad when I want something healthy, quick, and delicious. It’s fresh, creamy, and full of wholesome ingredients that satisfy both my hunger and taste buds. Whether I’m making a light lunch or a vibrant side dish, this salad is a reliable go-to that never disappoints.