No-Cook Avocado Chickpea Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple, fresh salad combining creamy avocado and hearty chickpeas, dressed in a bright lemon-tahini sauce perfect for a quick healthy meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 10 minutes, pairs ripe avocado, canned chickpeas, baby spinach leaves 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 320 calories and feeds 2, 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.

Prep: 10 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 medium ripe avocado into 1/2-inch cubes and place in a large mixing bowl along with 1 cup drained and rinsed canned chickpeas.
  2. Step 2: Add 2 cups fresh baby spinach leaves and 1/2 cup halved cherry tomatoes to the bowl.
  3. Step 3: In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tbsp tahini, 1 tbsp extra virgin olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 to 2 tbsp water gradually while whisking until the dressing is smooth and pourable.
  4. Step 4: Pour the lemon-tahini dressing over the salad and gently toss all ingredients together until evenly coated, serving immediately for a fresh, simple meal.

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