Whipped Chickpea and Avocado Salad with Lemon-Tahini Dressing
A creamy, protein-packed chickpea and avocado salad brightened with lemon-tahini dressing, perfect for a light lunch or sandwich filling. This mediterranean-inspired vegetarian (vegan, gluten free) ready in about 10 minutes blends canned chickpeas, drained and rinsed, medium ripe avocado, lemon juice 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 280 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.
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 medium ripe avocado
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp water
Instructions
- Step 1: In a medium bowl, mash 1 cup canned chickpeas with 1 medium ripe avocado using a fork until mostly smooth but still a bit chunky.
- Step 2: Add 2 tbsp lemon juice, 1 tbsp tahini, 1 tbsp extra virgin olive oil, and 1 minced garlic clove to the bowl, stirring to combine until creamy.
- Step 3: Sprinkle in 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, then stir in 2 tbsp water gradually to loosen the mixture until it reaches a spreadable consistency.
- Step 4: Fold in 2 tbsp chopped fresh parsley and adjust seasoning with more salt or lemon juice if desired. Serve chilled or at room temperature on toast or as a salad topping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Whipped Chickpea and Avocado 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 Whipped Chickpea and Avocado 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 Whipped Chickpea and Avocado 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 Whipped Chickpea and Avocado 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 Whipped Chickpea and Avocado Salad with Lemon-Tahini Dressing vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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