No-Cook Avocado Chickpea Salad with Lemon-Tahini Dressing

By · Reviewed by AislePrompt Editorial · ·

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 salads (vegetarian, gluten free) ready in about 10 minutes blends medium ripe avocado, drained and rinsed canned chickpeas, baby spinach leaves 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 320 calories and feeds 2, 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 2 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Chickpea Salad with Lemon-Tahini Dressing vegetarian?

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

Related recipes