Chickpea Avocado Salad
This chickpea avocado salad is the best chickpea salad recipe I ever made! Juicy tomato, creamy avocado, crunchy cucumber and simple dressing with olive oil, salt and freshly cracked pepper. With red onion slices big enough for kids to pick out and adults to enjoy. This chickpea salad with avocado is so hearty, it can be lunch, mixed with quinoa or pasta dinner, or a potluck star.
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.
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What Chickpeas to Use:
- Canned: I recommend to buy organic low sodium chickpeas in BPA free cans. They are not cheap or always available. BPA has been proven to interfere with our hormones, cause cancer and fertility issues. BPA is nasty stuff thank goodness our world is paying more attention to.
- Cooked: A few years ago I learnt how to cook dried beans. It is once in a few months time investment that I do for my family’s health and budget.
Can I Make It Ahead?
Yes. You can make chickpea and avocado 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.
This salad is packed with plant-based protein, blood cleansing cilantro, vitamin C loaded tomatoes, heart healthy avocado and cancer fighting red onion. I’m selling it super hard to you, right?! I just want everyone to eat healthy. True fact.
How to Peel and Dice Avocado:
- 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.
Chickpea cucumber avocado 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.
Enjoy!
More High Protein Salads to Try
- Mango black bean salad – this combo is the bomb dot com!
- Mexican bean salad recipe so simple with only 2 kinds of beans.
- Healthy chicken salad without loads of mayo, same creamy!
- Canned salmon salad is so good with bell peppers and capers!
Chickpea Avocado Salad
15 minute tasty and easy chickpea salad recipe with tomato, cucumber, red onion, lemon or lime, olive oil, salt and pepper. That’s it!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No cook
- Cuisine: American Ukrainian
Ingredients
- 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
Instructions
- In a large bowl, add all ingredients and gently stir to combine. Serve cold.
Store: Refrigerate in an airtight glass container for up to 24 hours.
Make Ahead: 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.
Notes
*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.
Did you make this recipe? Please give it a star rating in the comments.
Delicious! Fresh, healthy ingredients combine to create amazing flavors and textures. I used mostly cilantro but had picked some fresh parsley from my mom’s yard so I chopped that up and threw it in too – so many beautiful, summer flavors together in one salad. I commented yesterday on the spinach strawberry salad that I added cubed chicken to fuel my husband’s meat preference and I used the other half of that cubed chicken (boneless skinless tenders baked in the oven with EVOO, fresh garlic, salt, pepper, and little hot chili powder) in this salad today.
★★★★★
You are quite on a salad kick, Kandi.:) Me too, with all this heat…
Lookin’ good!
★★★★★
Perfect response – we need to learn, at least myself I had to do this, how to just eat real food and trust that our bodies will get what they need. Go to Europe, most people will not even think about what kind of nutrition they need and how to calculate the food. They eat a steak because it tastes delicious, not to get a certain amount of protein. Since I stopped being aware of nutrition/calories, weight has gone done to my surprise. I recommend watching “In the defence of food” on netflix. Thank you Olena for being so clear. You are one of the leaders of this movement.
I have fallen a victim of the North American way to analyze our diets “under the microscope” and it has done nothing but bad things to my self esteem and life. So I will propagande against any type of diet for now. Thank you for sharing your voice!!!
Do you have the nutrition info posted regarding this recipe? I have seen it at the bottom on some of your others, but I can’t find it for the Chickpea Avocado Salad. Thanks!
Sorry, I don’t.
I wish you’d post the nutritional facts about recipes. I hesitate to try them without those as I watch both my fat and carb intake.
I stopped counting calories because they don’t mater if you eat healthy and real food. I have struggled so many years calculating and overthinking food which led me to a very unhappy place. I do not post calories to lead by example and to encourage mindful intuitive and healthy eating which should not lead to any overweight issues. I proved it myself once I stopped counting and am much happier person now. My mission is to make more women happy because so many of them are suffering and struggling. So no calories.:) I hope you try this delicious salad, it’s so good and healthy you can eat until you get sick of it and nothing will happen to your fat deposits, trust me.
I could eat this every day, so fresh!!
I agree.
I know you said wait to add salt, pepper and lemon juice until just before serving if I make this a day early but can I at least add the lemon juice to keep the avocados from turning brown? Thanks for the recipe!
Yes you can. It is mostly the salt that draws moisture from vegetables and makes salad soggy overnight.
This has to be the best salad creation I have ever had. In addition, its a great way to get rid of the things that spoiling in the refrigerator. I have made this recipe multiple times and its always a hit! I cant thank you enough for turning my life around and making me realize that healthy could also be delicious!
You are welcome! That is how we cook – use up what you have and anything goes in this salad. A bit of oil, vinegar, garlic, salt and pepper will make any salad delicious. My staple “dressing” LOL
So if I am making this salad a day ahead of time do I add the oil and salt before I store it for the night or right before I eat it.
You add salt, pepper and oil right before you eat it. Store just chopped veggies.:)