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Homemade Avocado Chickpea Salad photo

Avocado Chickpea Salad

This Avocado Chickpea Salad is fresh, nutritious, and SO EASY to make! Perfect for a satisfying lunch or snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Healthy
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 cup cooked chickpeas (drained and rinsed)
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons minced fresh dill
  • 2 scallions (minced)
  • 2 tablespoons lemon juice
  • 3 tablespoons mayo or Greek yogurt
  • 1 tablespoon olive oil
  • 1 just-ripe California avocado
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Cutting board
  • Knife
  • Measuring spoons

Method
 

Instructions
  1. Start by rinsing and draining your chickpeas. Then, mince the flat-leaf parsley, dill, and scallions. Set aside.
  2. Carefully cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Dice the avocado into bite-sized pieces.
  3. In a mixing bowl, combine the chickpeas, minced parsley, dill, scallions, and diced avocado.
  4. In a small bowl, whisk together the lemon juice, mayo or Greek yogurt, olive oil, salt, and pepper. Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
  5. Taste the salad and adjust the seasoning if necessary. You might want to add more salt, pepper, or lemon juice based on your preference.
  6. Serve the Avocado Chickpea Salad immediately, or refrigerate it for 30 minutes to allow the flavors to meld. Enjoy it on its own or over a bed of greens for a satisfying meal!

Notes

  • Store the salad in an airtight container in the refrigerator for up to 3 days.
  • If preparing in advance, keep the diced avocado separate until serving to maintain freshness.
  • Add extra lemon juice before serving to brighten the flavors.