Zesty Avocado Chickpea Salad Recipe

Introduction

This Zesty Avocado Chickpea Salad is a vibrant and nutritious dish perfect for a quick lunch or a light dinner. Packed with fresh vegetables and a tangy dressing, it’s both satisfying and refreshing.

Ingredients

• 1 (15‑oz) can chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• 1 cup cucumber, diced
• ¼ cup fresh cilantro, chopped
• 3 tablespoons extra‑virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red‑pepper flakes (optional)

Instructions

1. Step 1: Rinse the canned chickpeas under cold water and pat them dry with a clean kitchen towel to remove excess sodium and help the dressing stick better. Meanwhile, dice the avocados, halve the cherry tomatoes, thinly slice the red onion, dice the cucumber, and chop the cilantro.
2. Step 2: In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey, Dijon mustard, and ground cumin until smooth and glossy. If the dressing is too thick, add a splash of water to loosen it.
3. Step 3: In a large bowl, combine the chickpeas, avocado, tomatoes, red onion, cucumber, and cilantro. Pour the dressing over the salad and gently toss to coat all ingredients evenly. Season with sea salt, black pepper, and red-pepper flakes if using.
4. Step 4: Serve the salad immediately to enjoy the fresh flavors, or cover and refrigerate it for up to two hours. If preparing ahead, keep the dressing separate and toss just before serving to maintain the avocado’s color and texture.

Tips & Variations

• For extra crunch, add toasted pepitas or chopped nuts on top before serving.
• Swap cilantro with fresh parsley or basil for a different herb flavor.
• Use lemon juice instead of lime for a slightly different citrus note.
• Add crumbled feta or goat cheese to boost creaminess and flavor.
• If you prefer a spicier salad, increase the amount of red-pepper flakes or add a diced jalapeño.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, keep the dressing separate and toss the salad just before serving. Leftovers may soften over time but will still taste delicious when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can cook dried chickpeas until tender and use them in this salad. Just be sure to cool them completely before combining with the other ingredients.

How do I keep the avocado from turning brown?

To slow browning, toss the avocado with lime juice right after dicing. Also, preparing and dressing the salad just before serving helps keep the avocado fresh and vibrant.

Zesty Avocado Chickpea Salad Recipe

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★★★★★

4.9 from 136 reviews

This Zesty Avocado Chickpea Salad is a vibrant and nutritious dish combining creamy avocados, protein-packed chickpeas, and fresh vegetables tossed in a tangy and flavorful homemade dressing. Perfect as a light lunch or side dish, it offers a delightful blend of textures and bright flavors.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 (15‑oz) can chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• 1 cup cucumber, diced
• ¼ cup fresh cilantro, chopped

Dressing Ingredients

• 3 tablespoons extra‑virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red‑pepper flakes (optional)

Instructions

1. Preparing the Vegetables: Rinse the canned chickpeas under cold water to remove excess sodium, then pat them dry with a clean kitchen towel to ensure the dressing adheres well. While the chickpeas are drying, dice the avocados, halve the cherry tomatoes, thinly slice the red onion, dice the cucumber, and chop the fresh cilantro to prepare the salad components.
2. Making the Zesty Dressing: In a small bowl, vigorously whisk together the extra-virgin olive oil, fresh lime juice, apple cider vinegar, honey or maple syrup, Dijon mustard, ground cumin, sea salt, freshly ground black pepper, and optional red-pepper flakes. Whisk until the dressing becomes smooth, glossy, and emulsified. If the mixture is too thick, add a small amount of water to reach the desired consistency.
3. Assembling the Salad: In a large mixing bowl, gently combine the dried chickpeas with the diced avocados, cherry tomatoes, red onion, cucumber, and chopped cilantro. Pour the dressing over the salad and toss carefully to coat all ingredients evenly without mashing the avocados. Serve immediately for the freshest taste, or refrigerate the salad with the dressing kept separate for up to two hours to maintain texture and flavor.

Notes

• To keep the avocados from browning, add them just before serving and toss gently with the salad.
• If preparing in advance, store the dressing separately and combine just before serving.
• For a spicier kick, increase the red-pepper flakes according to your taste.
• This salad is best enjoyed fresh but can be refrigerated for up to two hours without significant loss of flavor or texture.

Keywords: avocado chickpea salad, zesty salad, healthy salad, vegetarian salad, chickpea recipes, quick salad, no-cook salad