Chickpea and Avocado Salad
Bold flavors make this Chickpea and Avocado Salad a regular on my lunch menu. It’s my top pick for a quick meal when I want something nourishing that comes together in minutes and always gets rave reviews from friends and family!
Variations & Substitutions
Swap out the chickpeas for black beans for a different texture and flavor. Add a handful of crumbled feta for a salty kick, or toss in toasted pine nuts for crunch.
If you’re craving a little heat, dice up a jalapeño and sprinkle in a teaspoon of cumin for a hint of smokiness. Sliced radishes, chopped kale, or even a handful of corn can add extra color and flavor.
Tips & Tricks for Perfect Results
For the best salad, use avocados that are just ripe—firm enough to hold their shape but soft enough to be creamy. Always add the avocado last and toss gently to keep everything looking fresh.
If you’re prepping ahead, wait to add the avocado and dressing until just before serving to prevent browning and sogginess.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to one day. The avocado may brown slightly, but a squeeze of extra lemon or lime juice helps keep it vibrant.
If you’re making the salad ahead, keep the avocado and dressing separate. Add them right before serving for the freshest taste and texture.
Chickpea and Avocado Salad
Ingredients
- 2 14 oz cans low-sodium chickpeas, drained & rinsed
- 1 long English cucumber chopped into bite-sized pieces
- 3 medium tomatoes chopped
- 2 medium avocados diced
- 1/4 cup red onion diced
- 1/2 cup fresh parsley dill, or cilantro, finely chopped
- Juice of 1 large lime or lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, tomatoes, avocado, red onion, and herbs.
- In a small bowl, whisk together olive oil, lime or lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss everything together.
- Serve chilled or at room temperature.
