Description

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!

Ingredients

Scale

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
2–3 large handfuls of arugula

Dressing:

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

Instructions

In a large bowl, combine the chickpeas, avocado, cucumber, tomatoes, and arugula. Mix to combine.
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.
Serve and ENJOY!!

Notes

*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