If you need something quick, fresh, and actually filling, this Chickpea Avocado Salad recipe is it! It’s creamy, crunchy, and tossed in a bright lemon dressing that makes it feel anything but boring.
Looking for more simple summer salads? You NEED to try our popular Dense Bean Salad as well as our Watermelon Feta Salad and our Black Bean Avocado Salad!
Why you’ll love this simple flavorful salad!
We make this salad EVERY summer and sometimes even on a weekly basis! I’m always worried that the avocado is going to brown too much but even after sitting int the fridge, it never does because of all the lemon in the dressing.
That being said, if you’e not planning to eat this right away, I suggest keeping the avocado on the side and tossing it in right before eating. I hope you love this!
Why You’ll Love This Recipe
Ready in just 15 minutes!
Packed with plant-based protein + healthy fats
No cooking required (my fav!)
Great for meal prep or quick lunches
Easily customizable with what you have on hand
Ingredients needed
The ingredients for this avocado chickpea salad recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Can of chickpeas (aka garbanzo beans) – The protein-packed base that makes this salad actually satisfying. White beans would also work well in this salad.
Avocado – Adds creaminess and healthy fats
English cucumbers – Crunchy and refreshing I usually buy a few smaller Persian cucumbers but regular cucumber works as well!
Grape tomatoes – Juicy bursts of sweetness! Cherry tomatoes or diced up Roma tomatoes will also work.
Arugula – Peppery greens that add flavor (spinach or mixed greens work too or you could leave it out completely)
Other options – I often experiment with this salad and love adding in red onion, olives, fresh herbs such as mint or dill! Feta is also a great addition to the salad!
Dressing:
Red wine vinegar – Bright, tangy base
Garlic – Adds punchy flavor
Olive oil – Richness to balance the acidity
Lemon juice – Fresh lemon juice is ideal but use what you have!
Maple syrup – Just a touch of sweetness to balance
Dijon mustard – Helps emulsify + adds depth
How to Make It
Just a reminder that you can find the FULL written chickpea salad recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Combine the salad ingredients in a large bowl. If you’re not planning to serve the salad right away, I suggest keeping the avocado on the side and adding it to the salad as you plan to eat it.
Whisk the dressing in a small container and toss it on the salad. Enjoy!
Recipe Tips
Use ripe but firm avocados so they don’t get mushy when mixed
Toss gently to keep the avocado intact
Let the salad sit for 5–10 minutes before serving for best flavor
Taste and adjust salt/acid — this one really benefits from dialing it in
If prepping ahead, add the avocado right before serving
Frequently Asked Questions
Yes, but for best texture, add the avocado just before serving to prevent browning.
It’s already protein-rich from chickpeas, but you can add feta cheese, tofu, or quinoa to make it extra filling!
Spinach, mixed greens, or even chopped kale all work great.
Quick tip: Look for a ripe, but firm avocado. A soft avocado can get mushy when you toss everything together.
Chickpea Avocado Salad
Ingredients
Dressing:
⅓ cup red wine vinegar2 cloves garlic finely minced¼ cup olive oil2.5 tablespoons lemon juice 1/2 lemon, juiced1 teaspoon sea salt½ teaspoon black pepper1 tablespoon maple syrup1 teaspoon Dijon mustard
Instructions
Video
Notes
Storage Instructions – Store leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the avocado separate and add just before serving.
Nutrition
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