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This chopped chickpea and avocado salad has the perfect balance of flavourful ingredients, it is healthy and filling. It all starts with marinating the chickpeas...

A salad made with chickpeas and avocados in a large blue ceramic bowl, chopped red onion, herbs and lettuce are also visible in the salad.

Why This Recipe Works

Easy vegan salad recipe packed full of flavor and textures both creaminess and crunch.
A balanced salad with protein, carbohydrates, fiber and healthy fats in every spoonful.
Perfect for a crowd, or perfect to keep meal prepped in the fridge for a quick lunch or dinner.

Ingredients you will need

olive oil
dijon mustard
lemon juice:
garlic
lemon zest
salt
chickpeas
red onion
parsley
cucumber
avocado
lettuce

Ingredient Notes and Substitutes

Dijon mustard: This could be substituted for wholegrain mustard
Lemon juice: This could be substituted for lime juice or apple cider vinegar.
Chickpeas: I use canned chickpeas but you could soak and cook dried chickpeas. Chickpeas are also known as garbanzo beans in some parts of the world.
Parsley: The fresh parsley can be substituted for other fresh herbs such as cilantro/coriander.
Avocado: A ripe avocado with a firm texture is perfect for this recipe, if the avocado is overripe it can mean the salad becomes a bit mushy

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used chickpeas, olive oil, and Dijon mustard from their range in this recipe.

Step-by-step instructions

Below are illustrated step-by-step instructions to make my Avocado Chickpea Salad recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: In a bowl or container add the olive oil, mustard, lemon juice, zest, garlic and salt. Whisk these ingredients together until they emulsify and become thick and almost creamy.

A large glass mixing bowl with a creamy mustard salad dressing whisked in the bottom of it.

Step two: Add the drained chickpeas, red onion and finely chopped parsley to the dressing and mix well to combine. Leave to marinade in the fridge overnight or for as long as you are able.

A large glass mixing bowl of chickpeas, chopped red onion, chopped parsley and salad dressing.

Step three: Add the chopped cucumber, avocado and lettuce, to the marinated chickpeas and toss until well combined.

Chopped lettuce, cucumber and avocado on a wooden chopping board.

Chickpea and avocado salad tossed in a large glass mixing bowl.

Enjoy!

A salad made with chickpeas and avocados on a turquoise plate being held up above a large bowl of salad.

Top Tips

Here is how you can make this chickpea avocado salad perfectly every time!

Marinade the chickpeas: If you can marinade the chickpeas overnight before adding the remaining chopped salad ingredients. This step enhances all the flavours including softening the sharp taste of the onion. Marinade the night before then the rest of the salad is quick to throw together the following day.
Serve with pita bread: I love serving this salad served with wedges of warmed pitta bread, and or with croutons made from crispy bits of pita bread.
Add feta: If you do not need this salad to be vegan then the addition of feta cheese can be lovely, I like to use a creamy feta.
Team with a Vegan Pavlova: Save the liquid from the chickpeas and use it to make a vegan pavlova, and you will have salad and dessert for a gathering like on Christmas Day.
Leftovers: Leftovers can be stored in an airtight container in the fridge for up to four days, I actually think the salad gets even better after a few days.

A large glass bowl of chickpea avocado salad on a bench with a small bowl crumbled feta and pita bread.