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!

A photo taken from a top-down angle, using all-natural lighting. The completed avocado chickpea salad with chopped cucumber, halved cherry tomatoes, red onion, parsley, and drained chickpeas is plated in a shallow white bowl on a light gray granite countertop. The salad is garnished with a light sprinkle of parsley and black pepper, served with a lemon wedge on the side.

pizza oven cta 2025 ver2b Fresh & Creamy Avocado Chickpea Salad Recipe

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.

A delicious slice of cheese pizzaPizza fresh from the ovenA mouthwatering pizza close-upAnother irresistible slice of pizza
A photo taken from a top-down angle, using all-natural lighting. The completed avocado chickpea salad with chopped cucumber, halved cherry tomatoes, red onion, parsley, and drained chickpeas is plated in a shallow white bowl on a light gray granite countertop. The salad is garnished with a light sprinkle of parsley and black pepper, served with a lemon wedge on the side.

Fresh & Creamy Avocado Chickpea Salad

A quick, healthy, and delicious salad loaded with creamy avocado, hearty chickpeas, crisp veggies, and a tangy lemon dressing.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American, Healthy
Servings 4 servings
Calories 300 kcal

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.

Notes

For best results, add the avocado just before serving to keep it fresh and prevent browning. Leftovers can be stored in the fridge for up to 2 days in an airtight container.
Keyword Avocado Chickpea Salad, Healthy Salad, Quick Lunch
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