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Chickpea Avocado Salad Recipe

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4.2 from 5 reviews

This fresh and vibrant Chickpea Avocado Salad is packed with wholesome ingredients like creamy avocado, crisp cucumbers, juicy tomatoes, and protein-rich chickpeas. Tossed in a zesty homemade lemon and herb dressing, it’s a perfect light meal or side dish that’s easy to prepare and full of flavor.

Ingredients

For the Salad

  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 3 Persian cucumbers, diced (or 1 large English cucumber)
  • 3 cups grape or cherry tomatoes, halved
  • 2 small to medium ripe avocados, diced (or more for extra creaminess)
  • ½ red onion, peeled and diced
  • ½ cup pitted olives, chopped
  • ¼ cup fresh parsley and dill, finely chopped
  • 2 green onions, sliced
  • 1 tablespoon drained capers, roughly chopped (optional)

For the Dressing

  • 1 clove garlic, peeled and minced or grated
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ½ teaspoon sumac
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons vinegar (white wine or apple cider vinegar recommended)

Instructions

  1. Prep the Ingredients: Begin by rinsing and draining the chickpeas thoroughly. Dice the cucumbers, halve the tomatoes, peel and dice the red onion, chop the olives and herbs, slice the green onions, and dice the ripe avocados. If using capers, roughly chop them as well.
  2. Combine Salad Ingredients: In a large mixing bowl, add the diced avocados, halved tomatoes, chopped herbs, capers if using, diced cucumber, diced red onion, chopped olives, and the drained chickpeas. Mix gently to avoid mashing the avocado.
  3. Make the Dressing: In a medium bowl, whisk together the minced garlic, olive oil, Dijon mustard, oregano, sumac, fresh lemon juice, and vinegar until well combined and emulsified.
  4. Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything together gently but thoroughly to coat all components evenly with the zesty dressing.
  5. Season to Taste: Taste the salad and season with salt and freshly ground pepper as needed. Adjust lemon juice, herbs, and spices according to your preference for brightness and flavor balance.
  6. Serve: Serve the salad immediately for freshest taste or chill for 10–15 minutes to allow flavors to meld. This salad makes a great light meal or a flavorful side dish.

Notes

  • For extra protein, consider adding grilled chicken, feta cheese, or hard-boiled eggs.
  • Sumac adds a unique lemony flavor but can be omitted or substituted with a bit more lemon juice if unavailable.
  • The salad is best eaten fresh as avocado can brown over time; adding lemon juice helps slow this.
  • Use ripe but firm avocados to prevent them from turning mushy in the salad.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

Find it online: https://yumntasty.com/chickpea-avocado-salad-recipe/