No-Cook Avocado and Chickpea Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh, nutrient-packed no-cook salad combining creamy avocado and chickpeas with a tangy lemon-tahini dressing. This mediterranean-inspired salads (vegan, gluten free) ready in about 10 minutes blends large, diced ripe avocado, halved cherry tomatoes, medium, diced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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, and 1/4 cup chopped fresh parsley.
  2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  3. Step 3: Pour the lemon-tahini dressing over the salad ingredients and gently toss to coat everything evenly.
  4. Step 4: Serve immediately or chill for 15 minutes to allow flavors to meld.

Equipment for this recipe

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Frequently asked questions

How long does No-Cook Avocado and Chickpea Salad with Lemon-Tahini Dressing take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover No-Cook Avocado and Chickpea Salad with Lemon-Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in No-Cook Avocado and Chickpea Salad with Lemon-Tahini Dressing?

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 No-Cook Avocado and Chickpea Salad with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is No-Cook Avocado and Chickpea Salad with Lemon-Tahini Dressing vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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