Citrus-Infused Avocado and Chickpea Salad with Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh, creamy avocado and chickpea salad brightened with citrus and drizzled with a smooth tahini dressing, perfect for a healthy lunch or side. This Mediterranean-inspired vegan recipe, ready in about 15 minutes, pairs ripe avocados, canned chickpeas, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 diced ripe avocados, 1 can (15 oz) drained and rinsed chickpeas, 1 small diced red bell pepper, 1 medium diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
  2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp fresh lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 minced small garlic clove, 1 tsp salt, and 1/2 tsp black pepper until smooth and creamy.
  3. Step 3: Pour the tahini dressing over the salad ingredients and gently toss to coat everything evenly without mashing the avocado.
  4. Step 4: Chill the salad in the refrigerator for 15 minutes before serving to let flavors meld, then serve fresh as a light meal or side salad.

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