Vibrant Chickpea and Avocado 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 fresh and colorful salad combining creamy avocado and hearty chickpeas, tossed in a zesty lemon-tahini dressing. This Mediterranean-inspired salad recipe (vegan), ready in about 15 minutes, pairs canned chickpeas, ripe avocado, cherry tomatoes 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 280 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.

Prep: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large salad bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
  2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 3/4 tsp salt, and 1/4 tsp black pepper. Add 2-3 tbsp water gradually until the dressing is smooth and pourable.
  3. Step 3: Pour the lemon-tahini dressing over the salad and toss gently to coat all ingredients evenly without mashing the avocado.
  4. Step 4: Serve immediately or chill for 10 minutes to let flavors meld for a refreshing and vibrant salad.

Related recipes