Chickpea Avocado Salad

Chickpea avocado salad became a regular in my meal routine after one summer afternoon when I needed something cool and filling but didn’t feel like cooking and I had a ripe avocado on the counter and a can of chickpeas in the pantry so I tossed them with lemon juice fresh herbs and tomatoes and just like that it became my favorite lazy-day lunch.

Now I make it all the time because it’s the perfect blend of creamy crunchy fresh and satisfying and it’s loaded with plant-based protein thanks to the chickpeas and the avocado makes it feel like comfort food without any heaviness plus it comes together in just minutes which makes it a total win.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chickpeas – Protein-rich and hearty they add satisfying bite
• Avocado – Creamy and buttery for richness in every forkful
• Cherry tomatoes – Juicy and bright for bursts of natural sweetness
• Red onion – Adds sharpness and crunch for contrast
• Fresh parsley – Lively and herbal to lift all the flavors
• Lemon juice – Adds zing and keeps the avocado vibrant
• Olive oil – Smooths everything out and ties the flavors together
• Salt and black pepper – Enhances and balances the whole salad

Tools You’ll Need

• Mixing bowl – To combine all the ingredients easily
• Can opener – For opening canned chickpeas quickly
• Cutting board & knife – For slicing vegetables and herbs safely and evenly
• Spoon – To scoop the avocado and mix gently
• Colander or strainer – To rinse and drain the chickpeas before using

Instructions

Step 1:

I start by draining and rinsing the chickpeas thoroughly under cold water and I let them sit while I prepare the rest of the ingredients.

Step 2:

I halve the cherry tomatoes slice the red onion thinly and chop the fresh parsley and I make sure everything is cut small enough to mix easily.

Step 3:

I dice the avocado just before tossing so it stays green and fresh and then I add it to the bowl with chickpeas tomatoes onion and parsley.

Step 4:

I drizzle olive oil and fresh lemon juice over everything and sprinkle with salt and black pepper and I gently fold everything together so the avocado stays chunky but coated.

Step 5:

I like to let it sit for 5 to 10 minutes before serving to allow the flavors to blend and it always tastes better slightly chilled or at room temperature.

Tips

If you like a little heat try adding a pinch of chili flakes or diced jalapeño and this salad is great as a filling for pita wraps or as a topping for toast and you can also add feta crumbles or cucumbers for a twist and don’t forget to taste and adjust the lemon or seasoning at the end.

Ways to Serve

This chickpea avocado salad is perfect on its own as a light lunch or dinner and I also enjoy it as a protein-packed side dish next to grilled meat or fish or spooned over quinoa or rice bowls for an easy meatless meal.

Frequently Asked Questions

Can I make chickpea avocado salad ahead of time?

Yes just leave the avocado out until just before serving to keep it from browning.

Can I use canned chickpeas for chickpea avocado salad?

Definitely and they work great just rinse and drain them well before adding.

Is chickpea avocado salad vegan and gluten-free?

Yes it’s naturally both and it’s also packed with fiber and healthy fats.

See You in the Kitchen

I hope you try this chickpea avocado salad soon! It’s a beautiful balance of textures and flavors and whether you’re making lunch on the fly or prepping a quick dinner it’s always a hit. Let me know how you enjoy yours or what extras you add!

Happy Cooking!

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