Chickpea Avocado Salad

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Make this super fresh and healthy chickpea avocado salad in just 10 minutes! Serve it as a starter, side dish, or light lunch.

It’s summer, so naturally we’ve been cooking with a ton of fresh produce and bright flavors! There’s really nothing better than fresh summer vegetables with a little bit of extra virgin olive oil and salt. So this idea became the basis of our new chickpea avocado salad recipe.

Made with cucumber, chickpeas, sweet cherry tomatoes, avocado, garbanzo beans (chickpeas), cilantro, and a fresh squeeze of lemon juice, this salad packs a punch of bright, zesty, and refreshing flavor!

What This Recipe Entails

All you have to do to make this delicious chickpea salad with avocado, tomato, and cucumber is prep the ingredients and combine them in a bowl!

• Prep time: 10 to 15 minutes

This salad is so easy to make since there is no cooking required. Whip it up for a summer dinner party side dish or a quick and easy lunch in no time.

Chickpea Avocado Salad Ingredients

You only need 8 simple ingredients to make a refreshing and healthy chickpea avocado salad:

• Canned garbanzo beans (chickpeas)
• Sweet cherry tomatoes
• Avocados
• Cucumber
• Cilantro
• Lemon
• Extra virgin olive oil
• Sea salt

Sweet cherry tomatoes work best for this salad because of their small size. We like to quarter them so they’re even more bite-sized! 

Since this salad is made with a very light dressing of lemon juice, olive oil, and sea salt, make sure to buy super fresh produce. The flavor and freshness of your produce is key to making a delicious salad! Even better, try making a chickpea avocado salad with fresh cucumbers, tomatoes, and cilantro from your garden.

Make sure to use freshly squeezed lemon juice, as this will yield the bright, acidic flavor that makes this salad so refreshing. Bottled lemon juice from the store tends to be somewhat bitter and sugary, so it’s best to avoid using it in super fresh recipes like this one.

How To Make A Chickpea Avocado Salad

To make a healthy chickpea and avocado salad, simply prep the ingredients and combine in a bowl. It’s that easy!

1. First, drain and rinse the canned chickpeas and discard any stray husks. Let them sit in the strainer to air dry while you prep the rest of the ingredients.
2. Next, quarter the cherry tomatoes, peel and cube the avocado, dice the cucumber, and finely chop the cilantro.
3. Then, add the chickpeas and fresh produce to a large mixing bowl. Drizzle with fresh lemon juice, EVOO, and a pinch of fine sea salt and gently toss to combine! Serve immediately.

The best way to make this salad is to ensure all the components are roughly the same size. That’s why we recommend quartering the tomatoes, cubing the avocado (aim for about quarter- to half-inch cubes), and dicing the cucumber.

Likewise, finely chopped cilantro adds a fresh flavor to the salad without the texture being too noticeable. It blends right in and coats the ingredients nicely when mixed with the dressing.

Serving Suggestions

There are plenty of ways to enjoy this delicious chickpea cucumber avocado salad! Since it’s easy to make a big batch of this salad, it’s the perfect party food when you’re serving a large crowd.

As an appetizer or starter: The bright, fresh flavors of this salad are the perfect palate cleanser to start off a meal with! Serve chickpea avocado salad as an appetizer at summer dinner parties and gatherings.

As a side dish: Chickpea avocado salad makes a tasty side dish with a number of cuisines. It goes great with Mediterranean recipes, American food (especially summer dishes like grilled chicken and burgers), pizza, and even Mexican food. Or, make it for a summer cookout instead of pasta salad or potato salad!

As a light meal: This chickpea avocado salad is so satisfying that you can even enjoy it as a light lunch. Grab a big bowl and dig in, or fill a whole wheat pita pocket with this salad for a more filling option.

Storing Leftovers

Since there is fresh avocado in this salad, it’s best served immediately. However, you can store leftover chickpea avocado salad in the fridge for 1 to 2 days in an airtight container. Note that the avocado may brown slightly, but it’s still okay to eat!

Why You’ll Love This Recipe

This chickpea salad with avocado, tomatoes, and cucumber is the perfect summer recipe. It’s super bright and fresh, and makes a deliciously refreshing starter or side dish! You can even enjoy it as a lighter meal for lunch, either on its own or wrapped up in a pita pocket.

Best of all, it only takes about 10 minutes to throw together. Who doesn’t love that?