Vegan Salad with Chickpeas Recipe
This refreshing chickpea and avocado salad is loaded with colorful vegetables and tossed in a zesty lemon-olive oil dressing. Ready in just 15 minutes!
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Why I Love This Chickpea and Avocado Salad
There’s just something endlessly satisfying about a salad that’s both hearty and fresh, and this chickpea and avocado salad hits that mark perfectly. When I need a protein-rich meal that actually keeps me full, this combination is a tried-and-true winner.
The nutty chickpeas paired with creamy avocado delivers both great texture and flavor. For me, this is the kind of lunch that keeps me energized for the rest of the day, and it’s incredibly simple to prepare.
I also like how easily this salad adapts to whatever I have on hand. Sometimes I’ll toss in cherry tomatoes, other times I’ll swap the herbs or use lime for an extra zing. And the best part? It holds up well in the fridge, which makes it perfect for meal prep during a busy workweek.
What I like about this salad:
- Filling enough to stand alone as a meal
- Ready in minutes
- Packed with nutrients and plant-based protein
- Customizable based on what’s in my fridge
Give this salad a go when you need something simple yet substantial. It just might become a staple in your weekly meal rotation.
Chickpea and Avocado Vegan Salad
A quick and vibrant salad with chickpeas, avocado, crunchy vegetables, and a light lemon-olive oil dressing.
Ingredients
Instructions
- 1
Prepare the Ingredients: Drain and rinse the chickpeas, dice the avocado, cucumber, bell pepper, and chop the onion and parsley.
- 2
Mix the Salad: In a large bowl, combine the chickpeas, avocado, cucumber, bell pepper, onion, and parsley.
- 3
Dress the Salad: Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste.
- 4
Toss and Serve: Gently toss the salad to combine all ingredients. Serve immediately or refrigerate for later.
Notes
For best freshness, add avocado just before serving.
Feel free to add other veggies like cherry tomatoes or corn.
Double the recipe for meal prep or large gatherings.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 220
Frequently Asked Questions About This Recipe
Yes! You can prepare most of the salad in advance and add the avocado just before serving to keep it fresh and green. Store the salad in an airtight container in the fridge for up to 2 days.
You can add cherry tomatoes, corn, shredded carrots, or baby spinach. The recipe is very adaptable, so use your favorite fresh veggies!
Yes, all the ingredients in this chickpea and avocado salad are naturally gluten-free.
Absolutely. Just cook and cool the dried chickpeas before adding them to the salad. About 1.5 cups of cooked chickpeas equals one 15-ounce can.
Toss the avocado in lemon or lime juice before adding it to the salad, and keep the salad tightly covered in the fridge.
