Chickpea Avocado Salad

5 from 5 reviews

15 minute tasty and easy chickpea salad recipe with tomato, cucumber, red onion, lemon or lime, olive oil, salt and pepper. That’s it!

  • 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 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.


*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.

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