This Favorite Chickpea Salad is a delicious blend of fresh ingredients, providing a satisfying crunch and a creamy texture all in one bowl. Combining chickpeas with crisp veggies, creamy avocado, and a tangy lemon dressing, it’s perfect as either a light meal or a refreshing side dish. Whether I’m in a rush or prepping for a healthy meal, this dish never disappoints. It’s quick to make, full of protein, and packed with flavor.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 bell pepper, diced
1/4 red onion, finely chopped
1 avocado, diced
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, and avocado.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Garnish with fresh parsley, if desired, and serve immediately or chill for 30 minutes to allow the flavors to blend together.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 220 kcal per serving
Variations
Add protein: If I want to add more protein, I’ll toss in some grilled chicken or feta cheese for extra flavor.
Add more veggies: Sometimes, I like to add cherry tomatoes, olives, or even shredded carrots to make it even more colorful and packed with nutrients.
Switch the dressing: I’ve swapped out lemon juice for balsamic vinegar when I’m in the mood for a slightly sweeter tang, or added a bit of dijon mustard to the dressing for an extra kick.
Spicy kick: For a bit of heat, I’ll sprinkle in some chili flakes or add a dash of hot sauce to the dressing.
Storage/Reheating
This Favorite Chickpea Salad stores well in the fridge, making it great for meal prep. I usually store leftovers in an airtight container for up to 2-3 days. If I make it ahead of time, I’ll avoid adding the avocado until just before serving to prevent it from browning. The salad can be eaten cold straight from the fridge or allowed to come to room temperature for a few minutes.
FAQs
Can I use canned chickpeas or do they need to be cooked from dried?
I prefer using canned chickpeas for convenience, but I make sure to drain and rinse them thoroughly before adding to the salad.
Can I make this chickpea salad ahead of time?
Yes, I love prepping this salad ahead of time! It can sit in the fridge for a couple of hours or even overnight, which allows the flavors to develop further. Just add the avocado right before serving to keep it fresh.
Can I use a different oil instead of olive oil?
Absolutely! If I don’t have olive oil on hand, I’ll use avocado oil, which complements the flavors nicely, or even a light sesame oil for a bit of extra depth.
How can I make this salad more filling?
To make it more filling, I’ll add cooked quinoa or couscous. Another option is to toss in some nuts or seeds, like sunflower or pumpkin seeds, for crunch and additional protein.
Can I use frozen chickpeas?
If I have frozen chickpeas, I’ll thaw them out and rinse them well before using them in the salad. Fresh chickpeas work best for this recipe, but frozen can work just as well in a pinch.
Conclusion
This Favorite Chickpea Salad is one of my go-to recipes when I need a quick, healthy, and flavorful meal. It’s full of fresh veggies, creamy avocado, and tangy lemon dressing, and it’s completely customizable depending on what I have on hand. Whether I’m looking for a light lunch or a side dish for a larger meal, this recipe is a winner every time. Plus, it’s so simple to make, I’ll never get bored of it!
📖 Recipe:
Print
Favorite Chickpea Salad
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A vibrant and healthy chickpea salad combining fresh vegetables, creamy avocado, and tangy lemon dressing. Perfect as a light meal or refreshing side dish.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 bell pepper, diced
1/4 red onion, finely chopped
1 avocado, diced
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
- In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, and avocado.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley, if desired, and serve immediately or chill for 30 minutes to allow the flavors to blend together.
Notes
This salad stores well in the fridge for 2-3 days. For best results, add the avocado just before serving to prevent browning.
If you want to add more protein, toss in some grilled chicken or feta cheese.
Feel free to customize with more veggies or a different dressing.
For a spicier kick, try adding chili flakes or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
