Crisp vegetables mingle with creamy avocado and hearty chickpeas in this vibrant salad, offering a delightful balance of textures and flavors. The zesty lemon-herb dressing ties everything together, creating a dish that’s both refreshing and satisfying.
This Refreshing chickpea avocado salad is more than just a collection of ingredients; it’s a balanced and complete meal. The natural fats in the avocado and olive oil coat the tongue, while the acidity of the lemon juice brightens the entire experience. This salad is perfect for a quick lunch on a busy weekday, a light dinner on a warm evening, or a healthy side dish to complement any meal.
Why you’ll love this Refreshing Chickpea Avocado Salad
- It’s ready in just 15 minutes, making it a perfect option for busy weeknights.
- The combination of creamy avocado, hearty chickpeas, and fresh vegetables creates a delightful textural experience.
- It’s packed with protein, fiber, and healthy fats, making it a nutritious and satisfying meal.
- The lemon-herb dressing adds a bright and zesty flavor that complements the other ingredients perfectly.
- This chickpea avocado salad is incredibly versatile; enjoy it as a light lunch, a quick dinner, or a healthy side dish.
- It’s naturally gluten-free and can easily be made vegan by omitting the feta cheese (or using vegan feta).
Ingredients & Substitutions
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 ripe avocados, pitted and diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crumbled feta cheese (or vegan feta)
- Optional: Mixed greens for serving
Chickpea avocado salad makes every moment feel velvety. Substitutions: For a different flavor profile, try using lime juice instead of lemon juice. You can also substitute the cilantro with dill or mint. If you don’t have red onion on hand, yellow or white onion will work in a pinch, though they’ll have a stronger flavor.
How to make Refreshing Chickpea Avocado Salad
Step 1: Prepare the Salad Base
In a large bowl, combine the drained and rinsed chickpeas, diced avocados, chopped red onion, and halved cherry tomatoes.
Step 2: Make the Dressing
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper. Add the chopped cilantro and parsley.
Step 3: Combine and Toss
Pour the dressing over the chickpea and avocado mixture. Gently toss to combine, being careful not to mash the avocados too much.
Chef’s Tip: For best flavor, let the salad sit for about 10 minutes before serving to allow the flavors to meld. The acid in the lemon juice will also help to prevent the avocado from browning too quickly.
Step 4: Add Optional Ingredients and Serve
If desired, gently fold in crumbled feta cheese (or vegan feta). Serve immediately or chill for later. Serve over mixed greens for a more substantial salad, if desired.
Looking for another Mediterranean inspired dish? Check out this recipe for smash burger tacos!
Tips for Success
- Use ripe, but firm, avocados. Overripe avocados will become mushy when tossed.
- Don’t overmix the salad. Gentle tossing will prevent the avocado from breaking down.
- Taste and adjust the seasoning. Add more salt, pepper, or lemon juice to suit your preference.
- Add the avocado just before serving to prevent browning.
Serving Suggestions
This chickpea avocado salad is delicious on its own, but it also pairs well with grilled chicken, fish, or tofu. Serve it as a side dish at a barbecue or picnic. For a complete meal, serve it over mixed greens with a side of crusty bread.
Consider ending your meal with a light dessert like a cherry almond cake.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Add the avocado just before serving to prevent browning. The salad may become slightly watery as it sits, so you may want to drain off any excess liquid before serving.
Frequently Asked Questions
Can I freeze this salad?
Freezing is not recommended as the avocado will become mushy and the texture of the vegetables will change.
Is this salad spicy?
No, this salad is not spicy. However, you can add a pinch of red pepper flakes to the dressing for a spicy kick.
Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop the vegetables ahead of time. However, it’s best to add the avocado and toss the salad just before serving to prevent browning.
This Refreshing chickpea avocado salad is a simple yet satisfying dish that’s perfect for any occasion. The combination of flavors and textures is sure to please, and it’s a great way to incorporate more healthy fats and protein into your diet. Try it today and let me know what you think in the comments below!
Refreshing Chickpea Avocado Salad
This chickpea avocado salad is a vibrant and flavorful dish that’s perfect for a light lunch, quick dinner, or healthy side. Creamy avocado combines with hearty chickpeas, crisp vegetables, and a zesty lemon-herb dressing for a salad that’s both satisfying and incredibly refreshing. It’s packed with protein, fiber, and healthy fats, making it a nutritious and delicious meal option that will keep you feeling full and energized. Enjoy the bright flavors and delightful textures of this easy-to-make salad all year round!
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 ripe avocados, pitted and diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crumbled feta cheese (or vegan feta)
- Optional: Mixed greens for serving
Instructions
- In a large bowl, combine the drained and rinsed chickpeas, diced avocados, chopped red onion, and halved cherry tomatoes.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper. Add the chopped cilantro and parsley.
- Pour the dressing over the chickpea and avocado mixture. Gently toss to combine, being careful not to mash the avocados too much.
- If desired, gently fold in crumbled feta cheese (or vegan feta). Serve immediately or chill for later. Serve over mixed greens for a more substantial salad, if desired.
Notes
For best flavor, let the salad sit for about 10 minutes before serving to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 2 days. Add the avocado just before serving to prevent browning. For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg