Chickpea Avocado Salad
Chickpea Avocado Salad is a fresh and healthy salad filled with tender chickpeas, red bell pepper, and creamy avocado with fresh lime juice and cilantro. This wholesome recipe is perfect for a light lunch, vegetarian side, or meal prepping!
Whether you’re trying to eat “clean” without processed foods, looking to add more fresh produce to your diet, or crave light & flavorful recipes in warmer months, this Chickpea Avocado Salad checks all the boxes!
The textures and flavors in this salad are just incredible!
The crunch of red bell peppers, brightness from cilantro, tang from lime juice, and the creaminess of avocado come together to make the ultimate chickpea salad!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Canned chickpeas
- Red bell pepper
- Lime
- Scallions
- Cilantro
- Avocado
- Olive oil
- Seasonings (cumin, salt)
This chickpea salad is perfect for warm weather, whether you’re looking for a vegan or vegetarian option, or a light and healthy side dish. Great for BBQ’s, potlucks, and picnics!
Chickpea Avocado Salad is a great recipe for many reasons:
- Loaded with plant-based protein (chickpeas)
- Tangy lime juice and herby cilantro add a burst of freshness
- Red bell pepper adds great texture and crunch
- Avocados are nice & creamy. Plus, they’re packed with vitamins, healthy fats, and fiber
- Gluten-free and dairy-free
Feel free to add more to this delicious salad! Some great additions are: tomatoes, red onion, corn, and cucumber.
Keep in mind, if you add more ingredients, you may need to add a little more lime juice too.
How to serve Chickpea Avocado Salad:
This chickpea salad is delicious both cold and room temperature.
It makes a great summer side dish to your favorite protein or as part of a healthy vegetarian meal.
We also like to add it to rice bowls with shrimp, farro or habanero garlic rice, and fresh arugula.
While the salad can be made ahead of time, I recommend waiting to add the avocado until you are ready to serve it so it doesn’t turn brown.
How long is this chickpea salad good for?
Keep leftover chickpea salad in the refrigerator in an air-tight container for up to 3-4 days.
The avocado may turn brown after the first day, but it’s still fine to eat.
Can I replace the cilantro?
Whether cilantro tastes like soap or you just don’t like it, it’s flavor is pretty unique.
There is no perfect substitute for cilantro, however, you could use flat leaf parsley to add some freshness.
Looking for more salad recipes? Here are some favorites:
- Middle Eastern Salad Shirazi (shown below)
- Kimchi Cucumber Salad
- Mediterranean Balela Salad
- Mediterranean Arugula Quinoa Salad
NOTES:
- I prefer canned chickpeas for this recipe as they have the best texture in a raw salad.
- If you like spicy, feel free to add some minced jalapeno.
- Lemon juice can be substituted for the lime juice if you don’t have a lime.
Chickpea Avocado Salad
Equipment
- Mixing bowl
Ingredients
- 15.5 oz. canned chickpeas drained
- 1/2 cup diced red bell pepper
- 2 tbsp sliced scallions
- 1/3 cup chopped cilantro
- 1 lime the juice of
- 1 tbsp olive oil or avocado oil
- 1/4 tsp. cumin
- 1/4 tsp. sea salt
- 1 avocado diced
Instructions
- In a medium mixing bowl, combine everything but the avocado (chickpeas, red bell pepper, cilantro, scallions, oil, lime juice, cumin, salt). Refrigerate if not serving immediately.
- Just before serving, gently fold in the avocado, making sure it's evenly combined without smashing it. Enjoy!
Notes
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
This chickpea salad was so easy to make and full of flavor! I brought it to a cook out yesterday and everyone loved it. Thx Kaylen ?
Yay! I’m so glad to hear that! It’s my new favorite dish for summer! :)
My family and I are obsessed with this salad recipe! I hope you enjoy my recipe as much as we do!