This high-protein chickpea salad (with avocado) takes 10 minutes to make. It's vegetarian but can be made vegan. It's crunchy, creamy, and absolutely delicious! Perfect for a main dish or side. You can make this for your next BBQ or simply serve it at home.
Healthy salad time 💚
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🥬 CHICKPEAS SALAD WITH AVOCADO
Are you tired of the same old boring salads? Well, this salad won't disappoint you. If you loved my tofu cheeseburger salad bowl or cashew nut and citrus salad, then this salad is for you!
A bowl of fresh lettuce leaves, crunchy chickpeas, and creamy avocado with a simple homemade dressing.
You can add pickled onions to it or swap the dressing for a little pesto dalloped onto the top.
Whether you are taking it to your next BBQ or serving it at home, I'm sure you will have this recipe on repeat.
This salad is anything but ordinary and what I love the most is that the chickpeas keep you feeling full for longer!
Serve it on a hot summer evening with courgette quiche or grilled corn. It goes perfectly with baked no-stir risotto or baked pasta on a cooler evening.
It's also great for meal prep. Make a batch and keep it in the fridge for a few days.
Not only does it make the perfect salad bowl but you can use any leftovers you might have on your next sandwich. Pile the salad in between two slices of bread with a good savory spread and voila.. the perfect, healthy lunch!
🥗 WHAT CAN I SERVE CHICKPEA AND AVOCADO SALAD WITH?
❤️ WHY THIS RECIPE WORKS SO WELL
- Flavors: The perfect trio. The nutty chickpeas combined with the rich, buttery taste of avocado and salty feta.
- Healthy: Chickpeas are packed with protein and fiber, while avocados contribute heart-healthy monounsaturated fats, making this salad so good for you.
- Versatile: This salad allows for endless customization. Don't like capsicums? .. leave them out. Love onions? ... add more! 😊
- Homemade dressing: A simple homemade dressing with so much flavor!
INGREDIENTS NEEDED AND SUBSTITUTIONS
CHICKPEAS (same as garbanzo beans): I use canned chickpeas (drained and rinsed) for a quick option. If you have the time, you can use dried chickpeas that have been soaked overnight and then boil them until tender.
A RIPE AVOCADO: Add more avocado if you love avo like I do.
MIXED SALAD GREENS: Of choice
CHERRY TOMATOES: Ripe cherry tomatoes for the sweetest taste. Slice them in half.
CUCUMBER: Persian or Lebanese cucumbers are my top choice as they are sweeter, and no need to remove the skin.
CAPSICUM: Packed with antioxidants and vitamins. Make sure to chop it finely.
ONION: You can swap this for red onion. Make sure to slice the onion thinly. You do not want it to overpower the salad.
FETA: It makes everything better, right? Choose vegan feta if needed.
SPRING ONIONS: I like to garnish the salad with finely chopped spring onions.
INGREDIENTS FOR THE DRESSING
OLIVE OIL: Use good quality
APPLE CIDER VINEGAR: You can swap this for regular white wine vinegar or fresh lemon juice.
MAPLE SYRUP: Swap for honey or agave.
DIJON MUSTARD: You can leave this out if you don't have Dijon mustard. The dressing will still taste great.
SALT AND PEPPER: To taste
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
- Drain the Chickpeas: If you use canned chickpeas, drain and rinse in a colander under cold water.
- Assemble Salad: Add salad leaves to a salad bowl. Top with halved tomatoes, cucumber, onion, and capsicum.
- Toss the salad.
- Avocado: To prevent your avocado from turning into mush, dice it just before assembling the salad.
- Feta: Crumble the feta just before adding it to the salad to preserve its texture
- Sprinkle over spring onions.
- Dressing Time: Mix all of the dressing ingredients into a small bowl and whisk until combined. Only pour the dressing over the salad just before serving. Use the desired amount of dressing; reserve the rest for future use.
❓ FAQS
Canned chickpeas are a convenient option and work well for salads. Ensure you drain and rinse them thoroughly to remove excess sodium. If you prefer using dried chickpeas, soak them overnight and cook them according to package instructions.
Dice the avocado just before assembling the salad. If preparing in advance, sprinkle it with a little lemon or lime juice to prevent browning. Seal the salad tightly with plastic wrap, pressing it directly onto the surface of the salad to minimize air exposure.
If you're not a fan of feta, you can substitute it with goat cheese, mozzarella, or even a sprinkle of grated Parmesan.
The olive oil dressing can be adjusted according to your taste preferences. Add more or less apple cider vinegar or maple syrup, and adjust the salt and pepper if needed.
Certainly! Scale up the ingredients based on the number of servings you need. Keep in mind that some guests may have dietary restrictions, so consider offering a small dressing on the side.
Yes, it can be an excellent option for meal prep. Prepare the components separately and assemble the salad just before eating.
📝 TIPS AND TRICKS
Dressing: Use the desired amount of dressing and then reserve the rest for future use. Keep the dressing in a glass container in the fridge for up to 2 weeks.
How to Pick a Ripe Avo: When squeezed in your hand, it should yield slightly to gentle pressure. It should not be overly soft.
Extra Crunchy Chickpeas: Drain and dry the chickpeas. Then place them on a baking tray in the oven with olive oil and spices and bake for 10-15 minutes at 400°F (200°C) or until golden.
MAKE-AHEAD AND STORAGE
MAKE-AHEAD
You can prepare the components of the salad in advance, but it's recommended to assemble the salad just before serving.
STORAGE
Store any leftover salad in an airtight container in the refrigerator. Consume within 1-2 days. Keep in mind that the avocado will turn brown.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
CHICKPEA SALAD (WITH AVOCADO)
- Total Time: 10 min Prep Time.
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Ingredients
1 (15-ounce) can chickpeas (rinsed and drained)
8 cups salad greens
1-2 avocados
½ cup cherry tomatoes (sliced in half)
½ cup cucumber (diced)
¼ cup feta cheese (use vegan cheese if vegan)
2 green onions (sliced)
½ onion (finely diced)
¼ cup capsicum (finely diced)
TO MAKE THE DRESSING:
⅓ cup good quality olive oil
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
½ teaspoon Dijon mustard
salt and pepper to taste
Instructions
- Drain the Chickpeas: If you use canned chickpeas, drain and rinse in a colander under cold water.
- Assemble Salad: Add salad leaves to a salad bowl. Top with halved tomatoes, cucumber, onion, and capsicum. Toss the salad.
- Avocado: To prevent your avocado from turning into mush, dice it just before assembling the salad.
- Feta: Crumble the feta just before adding it to the salad to preserve its texture. Sprinkle over spring onions.
- Dressing Time: Mix all the dressing ingredients into a small bowl and whisk until combined. Only pour the dressing over the salad just before serving. Use the desired amount of dressing; reserve the rest for future use.
Notes
- Get Creative: Feel free to get creative and adapt the recipe to suit your taste preferences and dietary needs!
- Balance the Flavors: Adjust the quantity of each ingredient according to your taste preferences. If you like it tangy, add a bit more feta. If you love avocado, feel free to add more.
- Store any leftover salad in an airtight container in the refrigerator. Consume within 1-2 days. Keep in mind that the avocado will turn brown.
- Prep Time: 12 minutes
- Category: Appetizer, Main Course, Salad, Side Dish
- Method: No-Bake
- Cuisine: American
Nikki says
Let me know if you have any questions! Nikki x