Chickpea & Avocado Salad with Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A protein-packed, creamy salad with mashed chickpeas, ripe avocado, and a zesty lime dressing—perfect for meal prep or a light lunch. This mexican-inspired salads (vegan) ready in about 15 minutes blends drained and rinsed chickpeas, diced avocado, finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans, drained and rinsed chickpeas
• 2, diced avocado
• 1/4 cup, finely diced red onion
• 1, juiced lime
• 3 tbsp olive oil
• 1/2 cup, diced cucumber
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium bowl, mash 2 cans drained chickpeas with a fork until mostly smooth but still slightly textured, reserving 2 tbsp liquid for dressing.
2. Step 2: Stir mashed chickpeas, diced avocado, red onion, and cucumber together until combined, then set aside.
3. Step 3: Whisk together 3 tbsp olive oil, lime juice, reserved chickpea liquid, 1/2 tsp salt, and 1/4 tsp black pepper to create a creamy dressing.
4. Step 4: Pour dressing over chickpea mixture and gently fold until evenly coated, avoiding overmixing to keep avocado chunks intact.
5. Step 5: Fold in chopped cilantro, then chill for 15 minutes to let flavors meld before serving with tortilla chips or over greens.