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Chickpea avocado salad served in a small white bowl.

Chickpea Avocado Salad

  • Author: Brita Britnell
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This easy, nutritious Chickpea Avocado Salad recipe takes less than 20 minutes to make and is packed with fresh flavors, colorful veggies, and plant-based protein from chickpeas. Perfect for quick lunches or to serve at your next cookout, potluck or picnic!


  • 2 cans of chickpeas, drained
  • 2 avocados, diced*
  • 1 medium English cucumber (about 1.5 cups), diced
  • 1/2 pint of grape tomatoes, halved or quartered
  • 23 large handfuls of arugula


  • 1/3 cup of red wine vinegar
  • 2 cloves of garlic, finely minced
  • 1/4 cup of olive oil
  • Juice of half a lemon (~2.5 tablespoons)
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of maple syrup
  • 1 teaspoon of Dijon mustard


  1. In a large bowl, combine the chickpeas, avocado, cucumber, tomatoes, and arugula. Mix to combine.
  2. In a small bowl or mason jar, combine all of the dressing ingredients and whisk/shake to combine. Pour the dressing over the chickpea mixture and stir to combine. 
  3. Serve and ENJOY!!


*If you won’t be serving this immediately, I suggest keeping the avocado on the side and stirring it in before serving. The lemon juice from the dressing really helps to keep the avocado from browning but I still prefer it to be as fresh as possible.

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: No cook
  • Cuisine: Greek, American

Keywords: chickpea avocado salad, chickpea salad with avocado, chickpea arugula salad