I am always looking for simple healthy salads in the summer, especially those containing plant proteins. A salad that includes chickpeas and avocados will always get my vote!
Bursting with vibrant colors, robust flavors, and plenty of nutrients, this salad is a perfectly healthy and satisfying dish. It will impress your taste buds and nourish your body!
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Ingredients Needed
How to Make this Simple Chickpea Salad
This gluten free salad was inspired by one found at Forks Over Knives. But I must confess, I changed so much that the only ingredients it shares with the original are avocado and chickpeas. I did manage to avoid adding cheese, so it remains a vegan salad for maximum health points.
It's a simple salad, with simple instructions. Start by draining and thoroughly rinsing the chickpeas. Place the chickpeas in a microwave safe bowl and microwave on high for 2 minutes.
Then, mix up the simple dressing, which is lemon juice, olive oil, and a little garlic powder, salt and pepper. Pour the dressing over the chickpeas and stir. Set aside for 30 minutes to allow the chickpeas to marinate.
Cut the grape tomatoes in halves (or thirds if they are ginormous). Cut the onion. I typically make slices but diced will work as well. Just use your personal preference for this. Add to the bowl of chickpeas. Cover and refrigerate until ready to serve.
The final ingredient is avocado. Because avocado oxidizes (turns brown) so easily, I recommend adding just before serving. Just dice it up and add to the bowl, then stir gently to mix.
But also know that with all the lemon juice in the dressing, the oxidation is slowed significantly. I usually make this salad and eat half of it one day and have the rest for lunch the following day. So it does have some staying power. 😄
This is one of those recipes that is easy to customize to your preferences. Be sure to check out the substitution ideas below.
You'll want to try this easy and delicious chickpea avocado salad soon!
Serving Suggestions for this Vegan Chickpea Avocado Salad
As I mentioned, I enjoy a bowl of this as a light lunch. It also works as a side with many of our main meals. For instance, during grilling season it makes a great side for Chicken Leg Quarters on the Grill, Grilled Pork Tenderloin, or Chinese Chicken on a Stick.
On game days I like to make stromboli or some ham and cheese sliders and this salad is a perfect way to round it out to make a meal. Sometimes I have a crockpot of vegetarian baked beans to provide even more choices.
If you'd like to try even more salads with avocado, you can make avocado pasta salad or Mexican avocado salad. The avocado deliciousness is so versatile!
Recipe FAQ/Substitution Ideas
Chickpeas (garbanzo beans) have an outer layer which is hard for flavors to penetrate. By heating the chickpeas, we are making them more porous and helping the flavor of the dressing to infuse the bean.
For the salad dressing: try lime juice instead. You'll need 2-3 limes for enough juice. If using lime juice, the addition of cilantro provides a nice flavor.
For the chickpeas: I've not tried this, but if using lime juice (per above) the use of black beans could work quite well. Skip the microwave step if you do.
For the tomatoes: if you don't like tomatoes, you can omit them. But I love them, so had to have them in my version. You could also try a little cucumber for another level of flavor and texture.
For the red onion: green onions (scallions) would be a good option.
Additional flavors: try adding some fresh herbs, like oregano or parsley. For a non-vegan option, a little feta cheese would be very tasty!
📖 Recipe
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Chickpea Avocado Salad
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Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup grape tomatoes halved
- ½ cup red onion sliced or diced as preferred
- 1 lemon juiced
- 1 tablespoon olive oil extra-virgin
- Dash of garlic powder
- Salt and pepper to taste
- 1 avocado diced
Instructions
- Place chickpeas in a medium bowl and microwave for 2 minutes.1 can
- In a small cup, combine lemon juice and olive oil with seasonings. Pour over hot chickpeas and stir to combine. Set aside for 30 minutes to marinate.1 lemon, 1 tablespoon olive oil, Dash of garlic powder, Salt and pepper
- Add tomatoes and onion and stir gently. Refrigerate until ready to serve.1 cup grape tomatoes, ½ cup red onion
- Add avocado just before serving.1 avocado
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Claire
This was so easy to make!!!
I added some chopped up shrimp to it and then had it for lunch with some crusty toast. It was so delicious and so healthy!!
I am making it again today, but I am going to double the batch as my hubby was a big fan too.
Sula
Oh yum I love the addition of shrimp!
Gerrit
I'm such a fan of chickpeas, and this sounds so simple to make. Saved in my bookmarks!
Sula
I hope you try it soon!
Alisa Infanti
I had this for lunch today and it was super tasty! It will for sure be a regular on my lunch rotation!
Sula
Thanks for trying it out! It's one of my favorite lunches too!
Erin
Yum!
Sula
I'm so glad you enjoyed it!
Chris Collins
Now THIS is my kind of salad! Can't wait to try the recipe 🙂
Sula
You can't beat chickpeas and avocado in a salad!
Anjali
This recipe turned out to be fresh and filling and was perfect for summer! My whole family loved it!
Sula
I'm glad everyone liked it!
Emily Liao
Love a chickpea salad and this nailed it! Will definitely make again 🙂
Sula
Thanks for trying it out and letting me know!
Kerri
This will keep me going in the afternoons!
Sula
Very true! The avocado and the protein from chickpeas really sustains you!