Chickpea Avocado Salad with Lemon (Printable)
Creamy avocado and chickpeas tossed with tomatoes, cucumber, herbs and lemon dressing — ready in 15 minutes.
# What You'll Need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, thinly sliced
06 - 1/4 cup fresh cilantro or parsley, finely chopped
07 - 2 tablespoons toasted pumpkin seeds (optional)
→ Lemon Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a large mixing bowl, gently combine chickpeas, diced avocados, cherry tomatoes, cucumber, red onion, and herbs until evenly distributed.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the salad ingredients. Toss with care to evenly coat, ensuring avocados remain intact.
04 - Sprinkle toasted pumpkin seeds over the top, if desired. Serve immediately for optimal freshness.
# Expert Suggestions:
01 -
- The lemony dressing brings the kind of zing that only brightens as the salad sits.
- It turns ordinary pantry ingredients into a dish friends beg you to share at potlucks.
02 -
- Once, I added the avocado too soon and ended up with salad guacamole; only toss it in right before serving.
- Letting the onions soak in lemon juice for a few minutes makes them mellow and almost sweet.
03 -
- Use only perfectly ripe avocados for the creamiest texture and brightest flavor—don’t settle for anything less.
- A pinch of smoked paprika or sumac over the finished salad adds a quiet, sophisticated kick.