Chickpea and Avocado Salad

A salad with chickpea, avocado, cucumber, and tomato.

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Make this super fresh and healthy chickpea and avocado salad in just 10 minutes! Serve it as a starter, side dish, or light lunch.

Servings servings

Prep Time 10

Total Time 10

Ingredients

15 ounces canned garbanzo beans
10 ounces sweet cherry tomatoes quartered
2 medium avocados diced into half-inch cubes
1 medium cucumber diced
¼ bunch cilantro finely chopped
½ medium lemon juiced
1 tablespoon extra virgin olive oil
1 pinch fine sea salt

US Customary - Metric

Instructions

First, drain and rinse the canned chickpeas and discard any stray husks. Let them sit in the strainer to air dry while you prep the rest of the ingredients.
Next, quarter the cherry tomatoes, peel and cube the avocado, dice the cucumber, and finely chop the cilantro.
Then, add the chickpeas, tomatoes, avocado, cucumber, and cilantro to a large mixing bowl. Drizzle with fresh lemon juice, extra virgin olive oil, and a pinch of fine sea salt and gently toss to combine.
Serve immediately.

Notes

Ingredient selection: The flavor and freshness of your produce is key to making a delicious salad! Make sure to buy super fresh, in season produce for this recipe. Even better, try making a chickpea avocado salad with fresh cucumbers, tomatoes, and cilantro from your garden.

Lemon juice: Make sure to use freshly squeezed lemon juice, as this will yield the bright, acidic flavor that makes this salad so refreshing. Bottled lemon juice from the store tends to be somewhat bitter and sugary, so it’s best to avoid using it in super fresh recipes like this one.

Serving suggestions: You can enjoy this chickpea avocado salad as an appetizer or starter, a side dish, or a light lunch! It's a great first course for dinner parties and cookouts, since it's easy to make in a big batch. Check out our blog post above for detailed recommendations and recipe links.

Storing leftovers: Since there is fresh avocado in this salad, it’s best served immediately. However, you can store leftover chickpea avocado salad in the fridge for 1 to 2 days in an airtight container. Note that the avocado may brown slightly, but it’s still okay to eat!

Author: Nicole Langdon

Calories: 205kcal

Course: Appetizer, Lunch, Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: Avocado, cherry tomatoes, chickpeas, cilantro, cucumber, extra virgin olive oil, fine sea salt, lemon juice

Nutrition