Lemon-Dill Chickpea Salad with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A protein-packed, refreshing salad featuring chickpeas, creamy avocado, and bright lemon-dill dressing for a satisfying lunch or light dinner. This mediterranean-inspired salads (vegan, high-protein) ready in about 15 minutes pairs (15 oz), drained and rinsed chickpeas, diced avocado, finely diced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 1 can (15 oz), drained and rinsed chickpeas
• 1, diced avocado
• 1/4 cup, finely diced red onion
• 1, juiced and zested lemon
• 2 tbsp, chopped fresh dill
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Step 1: In a medium bowl, mash 1 can drained chickpeas with a fork until mostly smooth but still slightly chunky. Add 1/4 cup diced red onion, 1 diced avocado, and 2 tbsp chopped fresh dill, stirring to combine.
2. Step 2: Whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, and 1/2 tsp salt to make a dressing. Pour over chickpea mixture and toss gently until evenly coated.
3. Step 3: Chill for 15 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt or lemon juice if needed before serving chilled or at room temperature.