🌱 Creamy Chickpea Avocado Salad 🥑
This Creamy Chickpea Avocado Salad is fresh, protein-packed, and ready in 10 minutes. Chickpeas, ripe avocado, and red onion get tossed in a herby lemon dressing that clings to every bite. It’s creamy without mayo, filling enough for lunch, and pretty enough to put in the middle of the table.
I love how fast this comes together. The avocado makes it lush, the chickpeas keep it hearty, and the herbs make it taste like you spent more time than you did. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Chickpea Avocado Salad 💚
- 🌱 Completely vegan
- 💪 Protein-packed from chickpeas
- 🥑 Creamy from ripe avocado
- 🧅 Fresh crunch from red onion
- ⏱️ Ready in 10 minutes
- 🌿 Bright herb dressing
The Secret to a Creamy Salad Without Mayo
Use ripe avocados and toss the salad gently so some pieces stay in slices and some break down into the dressing. That’s what makes it creamy. Lemon juice keeps the avocado green and brightens the chickpeas. Don’t overmix or you’ll end up with guacamole instead of salad.
Frequently Asked Questions ❓
Can I make this ahead? 🕒
The chickpeas and dressing can be mixed ahead. Add the avocado just before serving so it stays green and creamy.
How do I keep the avocado from browning? 🥑
Toss it with lemon juice right away and press plastic wrap onto the surface if you need to hold it for an hour or two.
What can I serve it with? 🍽️
Eat it on its own, scoop it into lettuce cups, pile it on toast, or add it to a grain bowl.
🌱 Creamy Chickpea Avocado Salad
Ingredients 🛒
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 ripe avocados, sliced or cubed
- ½ small red onion, thinly sliced
- ¼ cup fresh cilantro or parsley, chopped
- 2 tablespoons fresh dill or extra parsley (optional)
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin or Italian seasoning
Instructions 👩🍳
- Add the chickpeas, red onion, and herbs to a large bowl.
- Whisk together the olive oil, lemon juice, garlic, salt, pepper, and cumin.
- Pour most of the dressing over the chickpeas and toss to coat.
- Gently fold in the avocado, then drizzle the remaining dressing on top.
- Taste and add more lemon or salt if needed. Serve immediately.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 340 |
| Protein | 11g |
| Net carbohydrates | 20g |
| Total carbohydrates | 30g |
| Fiber | 10g |
| Total fat | 20g |
| Sodium | 390mg |
Estimates based on chickpeas, avocado, red onion, and olive oil dressing. Exact numbers may vary by avocado size.
Notes & Tips 💡
- Soak the red onion in cold water for 5 minutes if you want a milder bite.
- A pinch of chili flakes adds a little heat without changing the creamy flavor.
- This is best the same day because of the avocado.
- Add cherry tomatoes or cucumber if you want extra freshness.
This Creamy Chickpea Avocado Salad is fresh, filling, and ready in 10 minutes. A protein-packed bowl you’ll make on repeat. 🥑🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
