Chickpea Avocado Salad
Toss together this nutrient-dense Chickpea Avocado Salad in 10 minutes for a truly feel-good side dish or lunch. Packed with creamy avocado, tangy olives, crisp cucumber, and juicy tomatoes, this has beauty in its simplicity.
There’s something undeniably satisfying about a dish that offers plenty of plant-based protein and vegetables in one, especially when it’s light, fresh, and packed with Mediterranean flavors. We’re always big fans of the chickpea here, and combining it with the creamy goodness of avocado takes it to a new level of enjoyment.
This salad is a quick and easy way to get more protein and vegetables into your day, whether you enjoy it as a light lunch or a side to accompany dinner or another larger meal. Once you enjoy it the first time, you might find yourself craving it for lunch more often, especially as the weather warms up — that’s what happened to us!
Why We Love this Avocado Chickpea Salad
- It takes just 10 minutes start to finish, including the breezy, simple dressing.
- Healthy and satisfying. Chickpeas give this some substance, while all the veggies are good for body and soul.
- Goes with anything. Whip this up for a side to pizza, fish, or anything off the grill. If you have choosy kids who will only eat some of the ingredients, it’s easy to pop a few favorites onto their plates as you assemble the fancier dish, too.
I also love that this salad is naturally vegan and gluten-free, which makes it great for potlucks and rounding out menus when varying dietary requirements are a factor.
Ingredient & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Chickpeas. The humble superstar, if you ask me. I use canned chickpeas because, time, but if you want to use dried chickpeas that you have soaked yourself, by all means.
- Vegetables: avocado, tomatoes, cucumber. I prefer using cherry or grape tomatoes, because they’re easy to cut in half with no need to scrape out the seeds, and English or Persian cucumber, for the same reason.
- Kalamata olives. Optional but we love them.
- For the dressing: olive oil, red wine vinegar, and kosher salt. Substitute lemon juice for the red wine vinegar if you like. You just need a bit of acidity to balance things out.
- Fresh parsley for a finishing touch. Fresh dill would be delightful as well or instead.
Variations and Other Add-Ins
- Swap cannellini, Navy, or other beans for the chickpeas.
- Add feta, goat cheese, mozzarella, or any other type of cheese that you like.
- Smash the chickpeas slightly against the side of the bowl before adding the vegetables for a slightly creamier, “smashed chickpea” salad effect.
- Add red onion, quartered zucchini, summer squash, bell peppers, or other veggies that are hanging out in the fridge.
- Make the salad as directed, then serve over a bed of arugula, baby spinach, or romaine lettuce.
- Add shredded chicken or steamed shrimp for extra protein.
Can I make this ahead?
Although this salad is really best eaten fresh, it can keep in the refrigerator for 1-2 days, tightly covered in any container you like. The longer it sits, the more brown the avocado will become and the more juices the tomatoes will give off, which eventually makes the other ingredients a bit soggy.
Related Recipes
Try my Greek chickpea salad, lemon orzo salad with feta, quinoa chickpea salad, or chickpea and roasted red pepper pasta salad next. They all have chickpeas for some great plant-based protein or similar terrific Mediterranean flavors.
Interested in a similarly filling salad with more of a Tex-Mex flare? This Mexican bean salad is one of my personal favorites!
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Chickpea Avocado Salad
Ingredients
- 1 (15 ounce) can chickpeas drained and rinsed
- 3 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- kosher salt to taste
- 1 English cucumber
- 1 cup cherry or grape tomatoes
- 1 small avocado
- 1 cup pitted Kalamata olives optional
- fresh parsley
Instructions
- Place chickpeas in a large bowl. Drizzle with vinegar and olive oil, and sprinkle 1/4 teaspoon kosher salt on top. Toss and set aside while you prep the rest of the veggies.1 (15 ounce) can chickpeas, 3 Tablespoons red wine vinegar, 2 Tablespoons olive oil, kosher salt
- Slice and chop the cucumber, halve the tomatoes, peel and dice avocado, and drain brine from the olives, if needed. Add all of these ingredients to the bowl with the chickpeas and stir well to combine. Sample and season with more salt to taste.1 English cucumber, 1 cup cherry or grape tomatoes, 1 small avocado, 1 cup pitted Kalamata olives
- Cover and store in the refrigerator until ready to serve, then sprinkle with parsley and enjoy.fresh parsley
Notes
- Storage: This salad is best eaten fresh but can keep in the refrigerator for 1-2 days, tightly covered. The longer it sits, the more brown the avocado will become and the more juices the tomatoes will give off, which eventually makes the other ingredients a bit soggy. If you do want to prep it ahead of time, I recommending mixing everything but the avocado together, then adding the avocado just prior to serving.
- Chickpeas: Canned chickpeas do not need to be cooked prior to eating in a salad like this; just drain and rinse them very well, until there are no aquafaba bubbles in the water droplets on top.