Bright, refreshing, and packed with protein — this Fresh Chickpea and Avocado Salad is the kind of dish that makes summer taste like sunshine. Creamy avocado, crisp cucumber, juicy tomatoes, and tender chickpeas come together in a zesty lemon dressing that’s both satisfying and light.
Table of Contents
Why You’ll Love This Fresh Chickpea and Avocado Salad
This Fresh Chickpea and Avocado Salad is everything we crave in a wholesome meal — vibrant, filling, and full of Mediterranean flair. Each bite balances creamy, tangy, and herby notes for a dish that feels effortless yet elegant.
- Bursting with fresh, seasonal ingredients.
- Naturally gluten-free and easy to make vegan.
- Ready in under 20 minutes — no cooking required.
- Perfect as a side, main, or picnic favorite.
If you love simple, nourishing dishes like our Juicy Baked Chicken, this colorful bowl will be your next go-to.
Ingredients You’ll Need for this Fresh Chickpea and Avocado Salad
Simple ingredients make this salad shine. Use the freshest produce you can find for the best flavor and texture.- Chickpeas — 2 (15-ounce) cans, rinsed and drained
- Persian cucumbers — 3, diced (or 1 large English cucumber)
- Grape or cherry tomatoes — 3 cups, halved
- Avocados — 2 small to medium, diced
- Red onion — ½, finely chopped
- Olives — ½ cup, chopped
- Fresh parsley and dill — ¼ cup, finely chopped
- Green onions — 2, sliced
- Capers — 1 tablespoon, chopped (optional)
- Olive oil — ¼ cup
- Garlic — 1 clove, minced
- Dijon mustard — 1 teaspoon
- Oregano — ½ teaspoon
- Sumac — ½ teaspoon
- Fresh lemon juice — 2 tablespoons
- Red wine vinegar — 2 tablespoons
- Salt and pepper — to taste
Step-by-Step Instructions
Follow these simple steps for a perfectly fresh and flavorful salad every time.
- Prepare the vegetables. Dice cucumbers, halve the tomatoes, finely chop red onion, and dice the avocado just before serving to keep it fresh.
- Rinse and drain chickpeas. Pat them dry with a clean towel to avoid excess liquid in the salad.
- Combine the base. In a large bowl, add chickpeas, cucumbers, tomatoes, red onion, green onions, olives, parsley, and dill.
- Make the dressing. In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon, oregano, and sumac until smooth and emulsified.
- Toss the salad. Pour the dressing over the salad and gently toss to combine — avoid overmixing to keep the avocado intact.
- Season to taste. Add salt, pepper, and more lemon juice if you prefer a sharper flavor.
- Chill and serve. Let the salad rest in the fridge for 10–15 minutes before serving to allow flavors to meld beautifully.
Texture tip: The salad should feel crisp yet creamy — the avocado binds everything together while chickpeas add a hearty bite.
Pro Tips for Success
- Use firm, ripe avocados. Too soft, and they’ll mash; too hard, and they’ll lack creaminess.
- Chill before serving. A brief rest in the fridge enhances the lemony freshness.
- Make the dressing ahead. It keeps well for up to 3 days in the fridge.
- Skip pre-crumbled feta. If you choose to add cheese, crumble a fresh block for better texture.
Serving Ideas
This salad pairs beautifully with grilled meats, seafood, or wraps. It’s just as satisfying on its own for lunch or a light dinner.
Try it alongside our Creamy One-Pan Chicken Dinner or serve it over a bed of greens for a Mediterranean power bowl. Add a handful of toasted pita chips for crunch and a drizzle of extra lemon juice before serving.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 1 day.
To make ahead, prepare the dressing and chop the veggies (except avocado) in advance. Combine everything just before serving to keep the avocado bright and creamy.
Variations You Can Try
This recipe is endlessly adaptable. Try these fun twists:
- Add protein: Toss in grilled chicken, shrimp, or tofu.
- Switch the herbs: Basil, mint, or cilantro bring unique aromas.
- Go spicy: Add a pinch of red pepper flakes or diced jalapeño.
- Add grains: Quinoa or couscous make it even heartier.
For a similar bright bowl, you might also love our Firecracker Salmon Bowl.
Fresh Chickpea and Avocado Salad
Ingredients
Equipment
Method
- Dice cucumbers, halve tomatoes, chop onion, and dice avocado just before serving to keep it fresh.
- Rinse and drain chickpeas thoroughly. Pat them dry with a towel to remove excess liquid.
- In a large mixing bowl, combine chickpeas, cucumbers, tomatoes, onion, green onions, olives, parsley, and dill.
- In a separate bowl, whisk together olive oil, lemon juice, vinegar, garlic, Dijon mustard, oregano, and sumac until smooth and emulsified.
- Pour the dressing over the salad and toss gently to coat evenly without mashing the avocado.
- Season with salt and pepper to taste. Chill for 10 minutes and serve fresh.
Nutrition
Notes
Did you make this recipe? Share a photo and tag us — Follow us at @chopped-beef_official for more
Share a photo and tag us — Follow us at @chopped-beef_official for moreFrequently Asked Questions
Can I make this salad vegan?
Absolutely! Simply skip the feta cheese or replace it with a dairy-free alternative.
How long does it stay fresh?
It’s best enjoyed the day you make it. You can refrigerate it for up to 24 hours, but add avocado right before serving.
Can I use canned chickpeas straight from the can?
Yes — just rinse and drain them well. Pat them dry to remove extra brine.
Is this salad meal-prep friendly?
Yes! Prepare the dressing and veggies a day ahead. Mix everything together right before eating for the best texture.
Conclusion
This Fresh Chickpea and Avocado Salad is the kind of recipe that brings sunshine to your table — fresh, flavorful, and fuss-free. It’s ideal for busy days, backyard lunches, or anytime you crave something wholesome and satisfying.
Let’s Stay Connected
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