Mediterranean Avocado & Chickpea Salad with Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant salad featuring creamy avocado, protein-rich chickpeas, and a tangy lemon-tahini dressing for a light lunch or side dish. This mediterranean-inspired salads ready in about 15 minutes pairs avocados, chickpeas, cucumber 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 280 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

• 2 avocados
• 1 can (15 oz) chickpeas
• 1/2 cup cucumber
• 1/4 cup red onion
• 1/4 cup kalamata olives
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups mixed greens

Instructions

1. Step 1: In a large bowl, mash 2 avocados with a fork until mostly smooth but still slightly chunky. Add 1/4 cup diced cucumber, 1/4 cup finely diced red onion, and 1/4 cup pitted kalamata olives; gently fold to combine.
2. Step 2: Add 1 can (15 oz) chickpeas to the avocado mixture and toss gently to coat. Then add 2 tbsp lemon juice, 1/4 cup olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until evenly distributed and the flavors meld.
3. Step 3: Divide the salad mixture over 2 cups mixed greens in each serving bowl and serve immediately.