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Chickpea & Avocado Salad

Maria G. Brooks
This Chickpea & Avocado Salad is a light, refreshing, and protein-packed dish that's perfect for a quick lunch, a nutritious side, or a meal prep option.
Featuring creamy avocado, hearty chickpeas, crisp vegetables, and a zesty lemon dressing, this salad is as flavorful as it is healthy.
Plus, it's naturally vegan, gluten-free, and loaded with fiber and healthy fats to keep you satisfied.
Nutrition Facts (Per Serving)
Calories: 280 kcal, Protein: 7 g, Carbohydrates: 25 g, Fiber: 8 g, Sugars: 3 g, Fats: 19 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Sodium: 310 mg, Potassium: 600 mg (approx.), Vitamin C: 25% of the Daily Value (DV), Iron: 10% of the DV
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Salad, Side Dish
Cuisine Gluten-Free, Mediterranean, Vegan
Servings 4 servings
Calories 280 kcal

Equipment

  • 1 large mixing bowl
  • 1 Small Mixing Bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring Spoons Set
  • 1 Measuring Cups Set
  • 1 Whisk or Spoon (for mixing the dressing)

Ingredients
  

Salad Ingredients

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 large avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro or parsley chopped

Dressing Ingredients

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional, for heat

Instructions
 

Step 1: Prepare the Ingredients

  • Drain and rinse the chickpeas thoroughly under cold water.
    Dice the avocado and toss it with a little lemon juice to prevent browning. Chop the cherry tomatoes, cucumber, red onion, and herbs.

Step 2: Make the Dressing

  • In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, black pepper, and red pepper flakes.

Step 3: Assemble the Salad

  • In a large mixing bowl, combine chickpeas, diced avocado, chopped tomatoes, cucumber, red onion, and fresh herbs.
    Pour the dressing over the salad and gently toss until everything is well coated.

Step 4: Serve & Enjoy

  • Serve immediately as a light meal, a side dish, or as a filling for wraps and sandwiches.

Notes

  • Make-Ahead Tip: You can prepare the salad ingredients in advance and store them separately. Add the avocado and dressing just before serving for the freshest taste.
  • Storage: Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours.
  • Add More Protein: For a heartier meal, mix in quinoa, grilled chicken, shrimp, or tofu.
  • Flavor Boost: Sprinkle in some feta cheese, nuts, or extra herbs for an even richer taste.
Keyword Chickpea & Avocado Salad