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

Chickpea Avocado Salad

An easy balanced salad made with chickpeas and avocado, it is healthy and filling.
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Course: Salad
Cuisine: New Zealand
Keyword: Chickpea salad, chickpea avocado salad, avocado chickpea salad
Diet: Dairy Free, Egg Free, Gluten free, Vegan, vegetarian
Servings: 8
Calories: 180kcal

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5 from 1 vote

Ingredients

  • 3 tablespoons olive oil
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons lemon juice
  • 1 clove garlic minced
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • 400 grams chickpeas drained
  • ½ red onion
  • ½ cup parsley finely chopped
  • ½ telegraph cucumber chopped
  • 1 avocado chopped
  • 2 cups lettuce chopped

Instructions

  • 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.
  • 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.
  • Add the chopped cucumber, avocado and lettuce, to the marinated chickpeas and toss until well combined.
  • Enjoy

Notes

  • 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.
  • 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

Nutrition

Serving: 1g | Calories: 180kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 176mg | Potassium: 358mg | Fiber: 6g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 2mg