No-Cook Avocado and Chickpea Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A fresh, no-cook salad featuring creamy avocado, protein-packed chickpeas, and a bright citrus vinaigrette perfect for light lunches or snacks. This Mediterranean-inspired salad recipe, ready in about 10 minutes, pairs canned chickpeas, drained and rinsed, ripe avocado, diced, cherry tomatoes, halved 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

• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 large ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp orange juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp orange juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and slightly thickened.
3. Step 3: Pour the citrus vinaigrette over the salad ingredients and gently toss to coat everything evenly, taking care not to mash the avocado.
4. Step 4: Let sit for 5 minutes at room temperature to allow flavors to meld before serving.