This chickpea avocado salad is the best chickpea salad recipe I ever made – with tomato, avocado, cucumber and simple dressing consisting of olive oil, salt and freshly cracked pepper; with red onion slices big enough for kids to pick out and adults to enjoy. The salad is so hearty, it can be a main course for lunch, mixed with quinoa or pasta for dinner, or a potluck star.
This chickpea avocado salad recipe is similar to my other hearty salads recipes: Mango Black Bean Salad, Creamy Mexican Kale Salad or Mexican Bean Salad Recipe. It is super tasty and is based on traditional Ukrainian summer salad I grew up with, minus chickpeas. Natural juices from tomato and cucumber get released as soon as you add salt, so you don’t need much oil. You could also add any leafy greens like kale, Romaine lettuce, and spinach; and of course garlic. My aunt always added radishes too.
This salad is packed with plant-based protein, blood cleansing cilantro, vitamin C loaded tomatoes, heart healthy avocado and cancer fighting red onion. Enjoy and if you are into chickpeas, check out my whipped garlic hummus recipe that is unbelievably fluffy and creamy.
How to Make Chickpea Avocado Salad
Start with chickpeas. I recommend to buy organic chickpeas in BPA free cans. They are not cheap or always available, thus a few years ago I learnt how to cook dried beans and this week I had to restock my freezer and decided to update this chickpea avocado salad’s photos (originally published in 2015). Cooking and freezing my own beans is one of the time investments, like making kombucha from scratch, I do for the sake of health and to save hundreds of $s.
This salad is perfect mid-summer when days are hot and garden is abundant. However, Costco is a great source of mini cucumbers, grape tomatoes and avocados (the best ones I ever tried!) all year round, often locally greenhouse grown => my Costco shopping list. No matter the size of vegetables, make sure to chop them into bite size pieces a bit larger chickpeas’ size for the maximum flavour in every bite.
How to Peel and Dice Avocados
- Pick avocados with brown skin and slightly soft to the touch. Alternatively, you can buy green avocados and let them ripe on a counter (faster inside a fruit bowl). However, over ripen avocados create a mess of this chickpea salad, especially when mixed with finely chopped herbs.
- Using chef’s knife, cut avocado in half lengthwise. Hold half with a pit in one hand or place on a cutting board, gently tap sharp edge into the pit deep enough to twist the pit out, twist the knife and discard the pit.
- Cut avocado into desired width strips (depending on avocado’s size), peel the skin and dice.
Enjoy this tasty chickpea avocado salad recipe!
- 2 x 14 oz cans chickpeas, drained & rinsed*
- 1.5 lbs cucumbers, cut into bite size pieces
- 1.5 lbs tomatoes, cut into bite size pieces**
- 3 medium ripe avocados, diced**
- 1/4 medium red onion, thinly sliced
- 1/2 cup cilantro (dill or parsley), finely chopped
- 1 large lime or lemon, juice of
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp salt*
- Ground black pepper, to taste
- In a large bowl, add all ingredients and gently stir to combine. Serve cold. You can make this salad up to 1 day ahead, if you add oil, salt and pepper immediately before serving. Just make sure to pour lemon/lime juice on avocados or dice avocados before serving.
*Because I cook my own beans => learn how to cook dried beans, I have to add more salt. The amount of salt will depend on sodium content of chickpeas you use, start with 1 tsp and add to taste. **Use medium ripeness avocados and tomatoes (not too mushy), so they hold their shape better once mixed. Also I recommend not to chop parsley or cilantro but rather tear the leaves off - salad looks less messy that way.