If you’re searching for a quick, nutritious, and versatile dish, look no further than this Chickpea Avocado Salad. Packed with healthy fats, plant-based protein, and fresh ingredients, this salad is perfect for meal prep, side salads, or even as a main dish. Whether you're in the mood for a healthy lunch or need an easy side dish for dinner, this avocado chickpea salad recipe is a must-try.
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Summer salads are a part of summer dreams! You know you have a good summer salad when it's crisp and fresh, and when you taste it, it tastes like a summer garden. I've been making this chickpea and avocado summer salad for years and it hits all three of those above criteria.
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Ingredients
Of course, any of these canned ingredients can be substituted for fresh or dry versions. I love the convenience of canned items, but if you are like me and know the value of fresh, then feel free to modify as needed.
- Chickpea/garbanzo beans
- Corn
- Black Beans
- Rotel Tomatoes
- Green Pepper
- Onion
- Avocado
- Olive oil
- Basil
- Salt
See the recipe card for quantities.
Instructions
I've kept the basic process for this recipe quite simple. However, the main time consumption of the recipe is chopping everything up ahead of time. Once you have every chopped, the recipe is just a basic toss and mix!
In a medium bowl, combine all of the ingredients. Toss until combined.
Chill until you are ready to serve.
Hint: I find that it's easiest to cut up avocados by halving it, removing the pit, and then using a knife to dice while the avocado is still in the skin. Then remove with a spoon.
Variations
This healthy chickpea salad is incredibly versatile. Here are a few different ways to enjoy it:
- As a main dish: Serve the salad on a bed of leafy greens or crunchy cucumbers for a satisfying meal. It’s an easy, vegetarian salad packed with good fats and plant-based protein.
- As a sandwich: For a quick lunch, spread the salad between slices of your bread of choice for a delicious chickpea avocado salad sandwich. It's a great alternative to tuna salad, chicken salad, or egg salad.
- As a side: Pair this easy salad with your favorite side salads or simple side dish. It’s a great addition to any meal.
You can also add some additional ingredients to give it a zing! Here are a few we've added and subtracted over the years:
- lime juice
- lemon juice
- fresh dill
- fresh parsley
- grape tomatoes
- red wine vinegar
Equipment
This simple salad requires no fancy equipment—just a large bowl or large mixing bowl and a few simple ingredients.
You can find the entire list of baking and cooking essentials that we use in our kitchen by visiting our Amazon Storefront or Like to Know shop.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top Tip
Don't underestimate the value of fresh ingredients in this recipe! If you have access to fresh basil or garden-picked peppers, it will completely change the taste in a very delightful way!
You can watch me make this recipe at 09:39 of this video.
FAQ
Can I use dried beans instead of canned ones?
Absolutely! A good rule of thumb for most 15.5 oz cans of is is that it holds about 1.5 cups of beans. If you choose to use fresh corn or dried beans, aim for about 1.5 cups in place of each can.
Related
Looking for other recipes like this? Try these:
Whether you're a fan of garbanzo bean salad, avocado chickpea salad, or a healthy chickpea salad, this dish is sure to become a staple in your kitchen. It's easy to make, full of good stuff, and offers similar results to more complex recipes without all the fuss. Try it out today and enjoy a great meal with great flavors!
Chickpea Avocado Salad
Ingredients
- 2-15.5 oz cans of chickpeas
- 2-15.5 oz cans of corn
- 1- 15.5 oz can of black beans
- 1- 10oz can of Rotel Tomatoes
- 2 diced green peppers
- 2 diced avocados
- 1 diced onion
- 2 tablespoon of chopped fresh basil
- 3 tablespoon of olive oil
- 1 teaspoon salt
Instructions
- In a medium bowl, combine all of the ingredients. Toss until combined.
- Chill until you are ready to serve.
Notes
Store any leftover chickpea salad in an airtight container covered with plastic wrap. It will stay fresh for up to three days in the fridge. If the salad becomes a bit dry, you can revive it with a splash of olive oil or fresh lemon juice.
