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Creamy avocado chickpea salad in a white bowl with cucumber and cherry tomatoes

Creamy Avocado Chickpea Salad

A creamy, healthy avocado chickpea salad with mashed avocado as the dressing, protein-packed chickpeas, fresh vegetables, and herbs. Ready in 10 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course: Lunch, Salad
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 2 ripe avocados halved and pitted
  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 1 clove garlic minced
  • 1 Persian or English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 red onion finely diced
  • 1/4 cup fresh parsley or cilantro chopped
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper

Equipment

  • Large bowl
  • Fork for mashing

Method

  1. Drain and rinse the chickpeas thoroughly and set aside.
  2. Halve the avocados, remove the pits, and scoop the flesh into a large bowl.
  3. Add the fresh lemon juice, minced garlic, salt, and pepper to the avocado and mash roughly with a fork, leaving some chunks for texture.
  4. Add the drained chickpeas and fold gently until every chickpea is coated in the avocado base.
  5. Add the diced cucumber, halved cherry tomatoes, and diced red onion and fold in gently.
  6. Stir in the fresh parsley or cilantro right before serving.
  7. Taste and adjust seasoning — add more lemon juice, salt, or garlic as needed.
  8. Serve immediately as a salad bowl, stuffed into a pita, or over a bed of greens.

Notes

Press plastic wrap directly onto the surface before refrigerating to slow browning. Mash avocado with lemon juice first before folding in chickpeas for the smoothest base.