Chickpea Avocado Salad

This Chickpea Avocado Salad is simple, fresh, and ready fast. It uses canned chickpeas, ripe avocado, cucumber, tomatoes, and arugula with a lemony dressing. If you want a version with feta, see this similar chickpea avocado feta salad for another idea.

why make this recipe

Make this salad because it is quick, healthy, and filling. It needs no cooking and comes together in minutes. It works as a light lunch or an easy side. For another bright bean salad idea try a fresh Mediterranean chickpea salad.

how to make Chickpea Avocado Salad

In a large bowl, combine the chickpeas, avocado, cucumber, tomatoes, and arugula. Mix to combine.
In a small bowl or mason jar, combine all of the dressing ingredients and whisk/shake to combine.
Pour the dressing over the chickpea mixture and stir to combine.
Serve and ENJOY!!
You can also add cooked chicken or other proteins; see an apple chicken salad recipe for ideas on balancing ingredients.

Ingredients :

2 cans chickpeas (2x15oz cans, drained), 2 avocados (diced*), 1 English cucumber (medium, about 1.5 cups, diced), ½ pint grape tomatoes (halved or quartered), 2-3 large handfuls of arugula, ⅓ cup red wine vinegar, 2 cloves garlic (finely minced), ¼ cup olive oil, 2.5 tablespoons lemon juice (1/2 lemon, juiced), 1 teaspoon sea salt, ½ teaspoon black pepper, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard

Directions :

In a large bowl, combine the chickpeas, avocado, cucumber, tomatoes, and arugula. Mix to combine.
In a small bowl or mason jar, combine all of the dressing ingredients and whisk/shake to combine. Pour the dressing over the chickpea mixture and stir to combine.
Serve and ENJOY!!

how to serve Chickpea Avocado Salad

Serve this salad chilled or at room temperature. Spoon it into bowls, on top of greens, or on toast for a quick meal. It also pairs well with grilled fish or chicken.

how to store Chickpea Avocado Salad

Store the salad in an airtight container in the fridge for up to 1 day. Avocado can brown, so store tightly and eat soon. If you need to keep it longer, store the chickpeas and dressing separately and add avocado just before serving.

tips to make Chickpea Avocado Salad

Use ripe but firm avocados so they hold shape. Drain and rinse the chickpeas well to remove canning liquid. Whisk the dressing until smooth and taste for salt. For a sweeter touch, add a little extra maple syrup. For another fruit-forward salad idea, look at this apple fruit salad with fall spice dressing.

variation (if any)

Add crumbled feta for a tangy bite. Swap arugula for spinach or mixed greens. Add chopped red onion, olives, or bell pepper for extra crunch.

FAQs

Q: Can I use dry chickpeas instead of canned?
A: Yes. Cook dry chickpeas first, then cool and use the same amount as canned.

Q: Will the avocado make the salad soggy?
A: If you add avocado just before serving, it stays fresh and does not make the salad soggy.

Q: Can I make the dressing ahead of time?
A: Yes. Make the dressing and keep it in the fridge for up to one week. Shake or whisk before using.

Q: Is this salad good for meal prep?
A: Partly. Prep the chickpeas and dressing ahead, but add avocado at serving time to keep it fresh.

Conclusion

For another version of this idea, you can read a similar recipe at Cooking With Ayeh’s Chickpea Avocado Salad to compare flavors and tips. If you want a feta twist, check the Chickpea, Avocado, & Feta Salad from Two Peas & Their Pod for inspiration.

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