This quick chickpea avocado salad recipe is a winner all around: delicious and packed with good-for-you veggies like avocados, tomatoes and onions. Make it in under 15 minutes with 10 ingredients.
A simple but versatile chickpea avocado salad
One of the things I love most about this easy chickpea avocado salad is that it works for nearly any meal. I roll it in a wrap for lunch, or pile it on a whole wheat hamburger bun. When I want to be particularly good, I put it inside a lettuce wrap, and it works as a side dish too! It's delicious no matter how you eat it, and it's one of my favorite chickpea recipes.
There's no added fat or even any dressing in this recipe. What we do have are two earthy, flavorful spices: cayenne and cumin. There's also some garlic and cilantro, for herby flavor. The avocados do have a good amount of natural, heart-healthy fat and they add all the creaminess you'll want, so there's no need to butter or mayo your wraps and buns. The diced green peppers and red onions add amazing texture, and I sometimes throw in cooked corn kernels for more sweet, crunchy flavor.
This chickpea avocado salad is also gluten-free, soy-free, nut-free, oil-free and vegan!
Extremely so. The salad has no added oils and it is filled with good-for-you ingredients, including chickpeas, vegetables and a few simple spices. There are just 179 calories in each hearty serving and nine grams of protein, eight grams of fiber and a ton of micronutrients from the veggies.
You can add other summery veggies like cucumbers and zucchini to this salad.
Swap out the chickpeas for two 14 oz cans of black beans.
To make this chickpea avocado salad a low carb recipe, substitute the chickpeas with edamame or with firm tofu cubes.
Recipe card
Chickpea Avocado Salad
Ingredients
- 28 oz canned or cooked chickpeas (drained and rinsed)
- 2 ripe avocados (cut in a dice)
- 1 medium tomato (seeds removed and diced)
- 1 medium green bell pepper (deseeded and cut into a fine dice)
- 1 jalapeno pepper (minced)
- 2 cloves garlic (finely minced)
- 1 medium red onion (finely diced)
- Juice of 1 emon
- 2 tablespoon cilantro (minced)
- 1 tablespoon roasted cumin (coarsely powdered)
- Salt to taste
Instructions
- Place all of the ingredients in a large bowl.
- Mix well. Serve at room temperature or cold.
Nutrition Information
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Julie Fitzpatrick says
I make variations of this salad A LOT! The chickpeas and my favorite dressing are the base, and I just add whatever is around, like pickles, radishes, carrots, celery, avocado, onions, leeks, chives, basil - anything goes. Thanks for making it feel more legit!
Vaishali says
Awesome, so happy to hear!
Nina says
Sounds delicious…I make the same salad with grilled corn instead of chickpeas and it turns out great!
Vaishali says
That sounds amazing!
Jenna says
How long will this stay fresh in the fridge please?
Vaishali says
Hi Jenna, you can store this in the fridge for up to three days. However keep in mind that the avocado might discolor. It will taste the same, however, but something to keep in mind.
Sara Greene says
Well, I can't stay indifferent to anything with avocado in it (:
So, will have to try your recipe this weekend. Thanks for sharinggg
Vaishali says
Awesome, hope you try!
Catier says
This looks delicious! Thank you and much appreciate the big colorful photos. I just got my avocados and I'll be trying this recipe tonight. Yuuuummmmmy!
Valentina | The Baking Fairy says
This looks absolutely delicious! I love avocado in anything, and I can't wait to try this!
geetha ramaiah says
Happy New year,Vaishali,Jay and Desi,Thanks for this delicious recipe.:)I missed your emails and thought you were busy,with the holidays.:)
Vaishali says
Hi Geetha, happy new year to you and your family! I've been around, but those darned emails! Glad you are finally getting them again. 🙂