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Chickpea avocado salad served in a bowl
4.86 from 14 votes

Chickpea Avocado Salad

My Chickpea Avocado Salad recipe has to be one of my most made salads in my house. It's healthy, easy to make, and great as a main meal, side dish or quick snack
Prep Time10 mins
Cook Time0 mins
Course: Salad
Cuisine: Gluten-Free, Vegan
Keyword: healthy, meal prep, quick
Servings: 4
Author: Ayeh
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  • 2 cups cooked or canned chickpeas
  • 2 tomatoes
  • 2 Persian or Lebanese cucumbers
  • ½ red onion
  • 1 ripe avocado
  • Handful of parsley leaves


  • 1-2 lemons squeezed
  • 5 tablespoon extra virgin olive oil
  • Sea salt


  • Dice onion and cucumbers into small cubes and add to a big bowl
  • Dice tomatoes into similar sizes as the cucumber. If tomatoes are very watery, you can discard excess juice or keep aside for a separate dish. Add tomatoes to the bowl
  • Peel and chop avocado into small cubes, add to the remaining ingredients
  • Chop parsley leaves finely, add to the bowl
  • Add chickpeas to the salad bowl
  • Squeeze in lemon juice, of course being careful not to add any seeds. I’ve noted in my recipe 1-2 lemons depending on your tastebuds, I love this salad a little sour so I use 2 lemons but if you dont, you can use 1.
  • Drizzle over olive oil, season with sea salt and give a good mix together (see important tips above)
  • Right before serving, add seeds ontop so they stay crunchy and enjoy!