Straightforward Chickpea Avocado Salad from the Pantry

Looking for more simple summer salads? You NEED to try our popular Dense Bean Salad as well as our Watermelon Feta Salad and our Black Bean Avocado Salad!

Why you’ll love this simple savory salad!

We make this salad EVERY summer and sometimes even on a weekly basis! I’m always worried that the avocado is going to brown too much but even after sitting int the fridge, it never does because of all the lemon in the dressing.

That being said, if you’e not planning to eat this right away, I suggest keeping the avocado on the side and tossing it in right before eating. I hope you love this!

Why You’ll Love This dish

• Ready in simply 15 minutes!
• Packed with plant-based protein + healthy fats
• No cooking required (my fav!)
• Great for meal prep or short lunches
• Easily customizable with what you have on hand

Ingredients needed

The ingredients for this avocado chickpea salad recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Can of chickpeas (aka garbanzo beans) – The protein-packed base that makes this salad actually satisfying. White beans would also work well in this salad.
• Avocado – Adds creaminess and healthy fats
• English cucumbers – Crunchy and refreshing I usually buy a few smaller Persian cucumbers but regular cucumber works as well!
• Grape tomatoes – Juicy bursts of sweetness! Cherry tomatoes or diced up Roma tomatoes will also work.
• Arugula – Peppery greens that add flavor (spinach or mixed greens work too or you could leave it out completely)
• Other options – I often experiment with this salad and love adding in red onion, olives, fresh herbs such as mint or dill! Feta is also a great addition to the salad!

Dressing:

• Red wine vinegar – Bright, tangy base
• Garlic – Adds punchy flavor
• Olive oil – Richness to balance the acidity
• Lemon juice – Fresh lemon juice is ideal but use what you have!
• Maple syrup – Simply a touch of sweetness to balance
• Dijon mustard – Helps emulsify + adds depth

How to Make It

Only a reminder that you can find the FULL written chickpea salad recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Combine the salad ingredients in a large bowl. If you’re not planning to serve the salad right away, I suggest keeping the avocado on the side and adding it to the salad as you plan to eat it.

1. Whisk the dressing in a small container and toss it on the salad. Enjoy!

Recipe Tips

• Use ripe but firm avocados so they don’t get mushy when mixed
• Toss gently to keep the avocado intact
• Let the salad sit for 5–10 minutes before serving for go-to flavor
• Taste and adjust salt/acid — this one genuinely benefits from dialing it in
• If prepping ahead, add the avocado right before serving

Frequently Asked Questions

Speedy tip: Look for a ripe, but firm avocado. A soft avocado can get mushy when you toss everything together.