Chickpea Salad combines all my favorite fresh veggies into one delicious bite.
Chickpeas are combined with juicy tomatoes, crunchy cucumbers and creamy avocados, all tossed in an easy homemade lemon vinaigrette.
This easy salad recipe makes a perfect side dish for almost any meal or a great lunch. Add protein like grilled chicken breasts to make this a hearty dinner!
A protein salad
- To create a high-protein salad without adding meat, add chickpeas!
- Use any combination of your favorite raw vegetables, this fresh version reminds us of Greek salad.
- Using canned chickpeas makes this faster.
- The dressing is fresh and healthy with just a few ingredients.
- Chickpea salad will keep in the fridge for a few days (add the avocado to each serving if making it ahead for lunches).
Chickpea Salad Ingredients
I love fresh summer salads filled with a wide variety of produce.
- Use English cucumbers or mini cucumbers as they have a nice thin skin and don’t require peeling.
- You can use grape tomatoes (or cherry tomatoes) or seeded and diced roma tomatoes.
- Bell peppers add crunch and flavor, use red or yellow bell pepper for a sweeter flavor.
- The avocado adds a great creamy texture to the butter.
Chickpeas are also known as garbanzo beans. This recipe calls for canned chickpeas to save time. Be sure to rinse them to remove excess salt.
You can use dried chickpeas (cook them before adding them to the salad). If you’re using dried chickpeas, you’ll probably want to add a little extra salt to the recipe.
This chickpea salad needs fresh parsley (dried parsley doesn’t have the same flavor for this salad). You can substitute cilantro or dill if you prefer.
How to make chickpea salad
- Cut a ripe avocado and mix with fresh lemon juice according to the recipe below.
- Add the rest of the ingredients, including the rinsed chickpeas.
- Whisk dressing ingredients together in a small bowl and drizzle over salad. Stir gently.
- Season with salt and pepper to taste.
This salad will last for days in the fridge, making it a great lunch dish! If you’re making it ahead of time, leave the avocado aside and add it just before serving!
This salad is full of fresh ingredients so I keep the dressing nice and light. A simple mixture of red wine vinegar and olive oil with a hint of seasoning, that’s all it takes.
You can use as much or as little as you like and leftovers will keep for at least 1 week to drizzle over a mixed salad or even grilled vegetables!
Choose olive oil Extra virgin olive oil is considered the least processed and most flavorful, while extra light is the most processed and has a much lighter flavor (but is not lighter in fat or calories). We prefer a lighter version of olive oil in this recipe. Vegetable oil or avocado oil will also work in this recipe!
- Cut an avocado by removing the seed and cutting the flesh into squares directly on the skin. Use a spoon to easily scoop the cubes into a bowl.
- Lemon juice adds flavor to the salad and prevents the avocado from browning. If making ahead, leave the avocado aside and add it just before serving.
- Chickpeas can be replaced with other canned beans such as black beans. Be sure to rinse and drain them before adding them to the salad.
- A sprinkle of feta is a great addition to this salad.
This chickpea salad recipe is so versatile. Swap your favorite vegetables; red pepper for green pepper, white or green onion for red onion.
Try adding olives or a little feta cheese. Feta is quite salty itself, start with less salt when adding the seasonings.
Chickpea salad is a low-fat, high-protein, and incredibly delicious complete meal! Such a satisfying and… fun super salad!
No more salads without lettuce
This beautiful chickpea salad combines all my favorite fresh veggies into one delicious bite. Chickpeas are combined with juicy tomatoes, refreshing cucumbers and creamy avocados, all tossed in an easy homemade lemon vinaigrette.
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Cut the avocado into cubes and place it in a bowl. Squeeze the juice of ½ lemon over the avocado and stir gently to combine.
Add the rest of the salad ingredients and toss gently to combine.
Refrigerate at least one hour before serving.
calories: 238, Carbohydrates: 20g, Protein: 6g, Fat: 15g, Saturated fat: 2g, Sodium: 259mg, Potassium: 552mg, Fiber: 7g, Sugar: 3g, Vitamin A: 1000UI, Vitamin C: 38.4mg, Calcium: 58mg, The iron: 2.1mg
(Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)