No-Cook Chickpea and Avocado Summer Salad

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A vibrant, no-cook salad combining creamy avocado and protein-rich chickpeas with fresh herbs and citrus for a light summer meal. This Mediterranean-inspired no-cook recipe (vegetarian), ready in about 10 minutes, pairs canned chickpeas, ripe avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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), drained and rinsed canned chickpeas
• 1 medium, diced ripe avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 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 with 1 medium diced ripe avocado and 1 cup halved cherry tomatoes.
2. Step 2: Add 1/4 cup finely diced red onion and 1/4 cup chopped fresh cilantro to the bowl and toss gently to mix.
3. Step 3: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the salad ingredients and toss carefully to coat everything evenly without mashing the avocado.
5. Step 5: Serve immediately or chill for 10 minutes to meld flavors before enjoying this fresh, no-cook summer salad.