The Best Avocado & Chickpea Salad
A protein-packed salad with creamy avocado and earthy chickpeas in a zesty lemon-tahini dressing, perfect for lunch or dinner. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs ripe and diced avocados, (60g) tahini, (30ml) lemon juice 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 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
- 2, ripe and diced avocados
- 1 can (15 oz / 425g), rinsed and drained chickpeas
- 1/4 cup (60g) tahini
- 2 tbsp (30ml) lemon juice
- 1 tbsp (15ml) extra virgin olive oil
- 1, minced garlic cloves
- 1/4 cup (25g), chopped cilantro
- 1/4 cup (30g), diced red onion
Instructions
- Step 1: In a small bowl, whisk 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 minced garlic clove, and 1/4 tsp salt with 2 tablespoons water until smooth and emulsified.
- Step 2: In a large bowl, combine 2 diced avocados, 1 can rinsed chickpeas, 1/4 cup chopped cilantro, and 1/4 cup diced red onion.
- Step 3: Pour the dressing over the salad and toss gently with a fork until evenly coated, being careful not to mash the avocados.
- Step 4: Season with fresh black pepper to taste and serve immediately for optimal freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does The Best Avocado & Chickpea Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover The Best Avocado & Chickpea Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe and diced avocados from drying out.
Can I substitute ingredients in The Best Avocado & Chickpea Salad?
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 The Best Avocado & Chickpea Salad 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 The Best Avocado & Chickpea Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
