Fresh & Creamy Avocado Chickpea Salad Recipe
Looking for a quick, healthy, and ridiculously delicious recipe to brighten your day? This avocado chickpea salad is your new go-to! It’s loaded with creamy avocado, hearty chickpeas, crisp veggies, and a tangy lemon dressing that brings everything together beautifully. Whether you’re packing it for lunch, serving it as a side, or enjoying it as a light dinner, this salad is as versatile as it is satisfying.
I first stumbled upon this recipe on a busy weekday when I had to whip up something healthy but fast. With a ripe avocado begging to be used and a can of chickpeas sitting in the pantry, magic happened! Since then, this salad has become my trusty solution for those “what’s for lunch?” moments. Even my picky eaters ask for seconds!

Why You’ll Love This Salad
This avocado chickpea salad ticks all the boxes. It’s refreshing yet filling, thanks to the protein-packed chickpeas and the healthy fats from the avocado. The zesty lemon dressing ties everything together, giving it a fresh, vibrant flavor that feels anything but boring. Plus, it’s ready in just 10 minutes!
Your Grocery List
- 1 ripe avocado
- 1 can of chickpeas (15 oz), drained and rinsed
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Choosing the Best Ingredients
For the creamiest results, make sure your avocado is perfectly ripe—it should yield slightly when pressed. Fresh parsley is a must for that bright, herbaceous kick, but you can substitute with cilantro if you prefer. As for the chickpeas, canned is the easiest option, but if you’re feeling ambitious, freshly cooked chickpeas take it to the next level.
Tips for Perfect Texture
To keep your salad vibrant and not mushy, gently toss the avocado with the other ingredients rather than over-mixing. If you’re prepping this salad ahead of time, add the avocado right before serving to maintain its creamy texture and prevent browning.
Make It Even Better
Want to add some crunch? Toss in a handful of roasted sunflower seeds or pumpkin seeds. For a little extra zing, add a sprinkle of feta cheese or a dash of red chili flakes. Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to two days, but trust me, it’s best enjoyed fresh.
Nutrition Information
This salad is naturally vegan, gluten-free, and packed with nutrients! It’s roughly 300 calories per serving, with 12 grams of protein, 10 grams of fiber, and loads of vitamins A, C, and K. Talk about wholesome and delicious!
Fun Pairings
This salad pairs beautifully with a crisp glass of Sauvignon Blanc or an iced herbal tea. For dessert, try something light like lemon sorbet or fresh berries to keep the meal feeling bright and refreshing.

Fresh & Creamy Avocado Chickpea Salad
Equipment
- Mixing bowl
- Knife
- Cutting Board
- Wooden spoon
Ingredients
- 1 ripe avocado (cubed)
- 1 can chickpeas (15 oz, drained and rinsed)
- 1 small cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely diced)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- to taste salt
- to taste black pepper
Instructions
- In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- Drizzle olive oil and lemon juice over the ingredients, and sprinkle with salt and pepper.
- Gently toss everything together until evenly coated.
- Add the cubed avocado and gently fold it into the salad to avoid mashing.
- Serve immediately or chill in the fridge for up to 30 minutes before serving.