Chickpea Salad

5 from 6 reviews

Chickpea Salad with juicy tomatoes, crispy cucumbers, creamy avocado, zesty red onion and garbanzo beans. This protein packed salad takes only 15 minutes to make!

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: American Ukrainian


  • 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


  1. In a large bowl, add all chickpeas, cucumbers, tomatoes, avocado, red onion and cilantro.
  2. Squeeze lemon or lime on top, drizzle with olive oil and add salt and pepper.
  3. Gently stir to combine and adjust salt to taste (I recommend to start with less if using canned chickpeas).
  4. Serve cold on its own or with grilled chicken breast or salmon.

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. Make sure to pour lemon/lime juice on avocados or dice avocados before serving.


  • I cook my own chickpeas in Instant Pot now. You can also cook beans and legumes on the stove. Both recipes are unsalted. If you are using canned chickpeas I recommend to start with less salt than listed.
  • 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.

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