Description

The Best Chickpea Avocado Salad is a fresh, zesty mix of creamy avocados, hearty chickpeas, and crisp veggies tossed in a lemony dressing—perfect for any meal.

Ingredients

1 can (15 oz) chickpeas, rinsed and drained
1 large ripe avocado, diced
1 cup cucumber, chopped
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
2 tablespoons chopped fresh cilantro or parsley
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and black pepper to taste

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Instructions

Rinse and drain the chickpeas. Dice the avocado, chop cucumber, halve cherry tomatoes, and slice the red onion.
In a small bowl or jar, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
In a large bowl, combine chickpeas, avocado, cucumber, tomatoes, red onion, and herbs. Drizzle with dressing and gently toss to coat.
Taste and adjust seasoning as needed with more salt, pepper, or lemon juice.
Transfer to a serving dish and garnish with extra herbs if desired. Serve immediately.

Notes

Garnish with chopped herbs, toasted seeds, chili flakes, or feta for extra flair.
Pair with pita, sourdough, or as part of a Mediterranean platter.
Serve in lettuce wraps, avocado halves, or on toast for creative presentations.
Store leftovers in an airtight container up to 1 day with plastic wrap directly on avocado.
Do not freeze—enjoy fresh for best texture and flavor.
No reheating required; serve cold or at room temperature.
Use dried chickpeas if preferred—cook and cool completely before use.
Toss avocado with lemon juice to minimize browning.
Add grilled chicken, shrimp, or tofu for extra protein.
Prep all but the avocado and dressing in advance; combine just before serving.