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Avocado Chickpea Salad (Healthy, Creamy & Easy Recipe)

This Avocado Chickpea Salad combines creamy avocado, tender chickpeas, crisp cucumber, juicy tomatoes, fresh herbs, and a bright lemon dressing for a refreshing and satisfying meal. It's nutritious, quick to prepare, and perfect for meal prep, lunch, or a healthy side dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 ripe avocados diced
  • 1 English cucumber diced
  • 1½ cups cherry tomatoes halved
  • ¼ cup red onion finely diced
  • ¼ cup chopped fresh cilantro or parsley
  • 2 tablespoons chopped green onions
Lemon Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Equipment

  • 1 Large Mixing Bowl For combining the salad
  • 1 Small Bowl For whisking the dressing
  • 1 Whisk To blend the dressing
  • 1 Cutting Board For chopping vegetables
  • 1 Chef's Knife For slicing avocado and vegetables

Method
 

  1. Drain and rinse the chickpeas, then pat them dry.Dice the avocados, cucumber, and red onion. Halve the cherry tomatoes and chop the fresh herbs.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper.Add the chickpeas, avocado, cucumber, tomatoes, onion, herbs, and green onions to a large mixing bowl.Pour the dressing over the salad and gently toss until everything is evenly coated.Let the salad rest for 10 minutes if desired to allow the flavors to blend.Serve immediately, garnished with extra herbs and lemon wedges.

Notes

  • Choose ripe but firm avocados.
  • Pat the chickpeas dry before mixing.
  • Fresh lemon juice helps prevent the avocado from browning.
  • Toss gently to keep the avocado intact.
  • Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
    Add the avocado just before serving to keep it fresh and beautifully green.