Half-and-Half Avocado and Chickpea Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh vegetarian salad combining creamy avocado and hearty chickpeas dressed with lemon and herbs, perfect for a light lunch. This mediterranean-inspired vegetarian ready in about 10 minutes pairs medium, diced ripe avocado, (about 165g) cooked chickpeas, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 10 min Serves 2 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 diced medium ripe avocado and 1 cup cooked chickpeas that have been rinsed and drained.
  2. Step 2: Add 1/2 cup halved cherry tomatoes and 1/4 cup finely diced red onion, stirring gently to combine without mashing the avocado.
  3. Step 3: Drizzle with 2 tbsp fresh lemon juice and 2 tbsp extra virgin olive oil. Add 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Toss everything gently for 30 seconds until well mixed and serve immediately or chill for 10 minutes to meld flavors.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Half-and-Half Avocado and Chickpea Salad take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-and-Half Avocado and Chickpea Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced ripe avocado from drying out.

Can I substitute ingredients in Half-and-Half Avocado and Chickpea Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-and-Half Avocado and Chickpea Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-and-Half Avocado and Chickpea Salad?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes