I am always looking for simple healthy salads in the summer, especially those containing plant proteins. So, a salad that includes chickpeas and avocados will always get my vote!
Chickpea salad made simple
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. 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 the recipe card.
You’ll want to try this easy and delicious chickpea avocado salad soon!
Chickpea Avocado Salad
- 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
- Place chickpeas in a medium bowl and microwave for 2 minutes.
- 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.
- Add tomatoes and onion and stir gently. Refrigerate until ready to serve.
- Add avocado just before serving.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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!
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. Here are some recipe ideas: