This Chickpea Avocado Salad is an easy salad you'll want to make on repeat! It's loaded with fresh veggies, avocado, and a squeeze of lemon juice.
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Why You'll Love This Recipe
The fresh Mediterranean flavors in this salad are incredible, along with all the textures. Crunchy cucumbers, juicy tomatoes, and creamy avocado pair perfectly with chickpeas. Add some fresh herbs, if desired, for an extra fresh flavor.
I could make this chickpea salad for a healthy lunch every week! It's a no cook meal that only takes 10 minutes to make. Eat it on its own, in a pita, or over a bed of greens.
It's also perfect as a side dish for a weeknight dinner, BBQ, or picnic. You could even prep it up to 24 hours in advance to save time.
Love a good bean salad? Try this Black Eyed Pea Salad or Crunchy Chickpea Mediterranean Salad.
Ingredients
This salad is perfect for using those farmer's market or garden fresh tomatoes and cucumbers!
- Chickpeas: Just one can of chickpeas, also known as garbanzo beans, rinsed and drained, are the base of this salad. You could substitute for 1 ½ cups of cooked chickpeas if you want to make your own. Read more about how to soak and cook chickpeas.
- Persian Cucumbers: A couple of mini cucumbers, diced. I like to cut them small enough that you get some in every bite. You could substitute for English cucumber.
- Cherry Tomatoes: Use ripe cherry tomatoes, halved or quartered, depending on their size. I love cherry tomatoes for their sweet flavor and thin skin. You could also use grape or Roma tomatoes.
- Avocado: A small avocado, peeled, pitted, and diced. Be sure it's ripe by gently squeezing it. If it has a little give, then it's ripe.
- Feta cheese: Crumbled feta cheese adds a little more flavor. You can substitute for goat cheese or leave it out altogether.
- Olive Oil: Use a good quality extra virgin olive oil to dress the salad.
- Lemon: Juice of ½ lemon. Fresh lemon juice is a must.
- Sea Salt: A pinch of sea salt to round out the flavors.
- Fresh Herbs: Chopped fresh herbs like dill, parsley, or basil (optional).
*The full ingredient list with amounts is in the recipe card below.
How to Make Avocado Chickpea Salad
- Place the chickpeas, cucumbers, tomatoes, avocado, and crumbled feta in a medium bowl. Drizzle with olive oil and lemon juice. Season with sea salt and fresh herbs (if desired). Toss until combined.
- Taste and add more lemon juice, salt, and herbs as desired. Serve and enjoy!
Expert Tip: Chop the veggies small enough and a similar size so you get some of each in every bite.
Customize It
I love to customize this salad based on what I'm feeling and what I have on hand. Here are some of my favorite ways to change it up.
- Swap out the beans. Out of chickpeas? You can use black eyed peas, navy beans, kidney beans, or black beans.
- Add more protein. Looking for a high protein salad? Add even more protein with rotisserie chicken, canned tuna, or salmon. You could also double the chickpeas for more plant-based protein. Adjust the olive oil and lemon juice as needed.
- Use vinegar. Swap out the lemon juice for your favorite vinegar, like red wine vinegar, white wine vinegar, or apple cider vinegar.
- Switch the lemon for lime. I also love this salad with lime juice instead of lemon juice. Use fresh cilantro for a perfect pairing with lime!
- Add onion. Diced red onion, sliced green onion, or even pickled red onions are all great options.
- Make it vegan. Simply leave out the feta cheese!
What to Serve with Chickpea Salad
I love serving this Chickpea Avocado Salad with toasted garlic bread or pita. It's great on its own, over greens, or in a pita. It also makes a great grain bowl over cooked brown rice or quinoa.
I love this for a weekday lunch or dinner side dish. It's also perfect for a summer BBQ side dish or picnic salad. This light salad is excellent to pack in the cooler next time you head to the beach.
Make Ahead and Storage
Make Ahead: Though this salad is best served within a few hours of making it, you could prep it up to 24 hours in advance. If you're making this for meal prep, eat it within 2 days.
To Store: Refrigerate in an airtight container for up to 2 days.
Frequently Asked Questions (FAQ's)
You can swap out chickpeas in a salad for your favorite type of bean, like black beans, kidney beans, or black-eyed peas.
Serve garlic bread or pita for a side with chickpea salad. You can also serve it as a side dish for a BBQ with your favorite main dishes like chicken, burgers, steak, or fish.
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📖 Recipe
Chickpea Avocado Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Toss
- Cuisine: American
Description
This Chickpea Avocado Salad is an easy salad you'll want to make on repeat! It's loaded with fresh veggies, avocado, and a squeeze of lemon juice.
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 persian (mini) cucumbers, diced
- 1 cup cherry tomatoes, halved or quartered
- 1 small avocado, peeled, pitted, and diced
- 2 tablespoons crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- juice of ½ lemon
- pinch sea salt
- 2 teaspoons fresh herbs, chopped (optional)
Instructions
- Place the chickpeas, cucumbers, tomatoes, avocado, and crumbled feta in a medium bowl. Drizzle with olive oil and lemon juice. Season with sea salt and fresh herbs (if desired). Toss until combined.
- Taste and add more lemon juice, salt, and herbs as desired. Serve and enjoy!
Notes
Chop the veggies small enough and a similar size so you get some of each in every bite.
Make it vegan by leaving out the feta cheese.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: ¾ cup
- Calories: 259
- Sugar: 5.3 g
- Sodium: 129.3 mg
- Fat: 15.2 g
- Saturated Fat: 2.6 g
- Carbohydrates: 25.6 g
- Fiber: 8.4 g
- Protein: 8.2 g
- Cholesterol: 4.2 mg
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