chickpea avocado salad

Vegetarian smashed chickpea avocado salad sandwich. No mayo necessary thanks to the creamy, ripe avocado. Cranberries and lemon give it a nice sweet tang! You’ll love how easy this is to throw together for lunch

Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon

avocado

lemon juice

cranberries

salt & pepper, to taste

Toppings: Arugula, red onion, or spinach

In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces.&nbsp;

Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).

When ready to serve, toast bread then spread 1/2 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy!

Pair this fresh and zesty Chickpea Salad Recipe with more picnic-ready sides or summer grilling. It’s easy to assemble, full of flavor and naturally gluten free. Sure to be a hit at any potluck!

Chickpea Salad Recipe

(15-ounce) cans chickpeas, drained and rinsed (3 cups cooked chickpeas)

english cucumber, diced (about 2 cups chopped)

cherry tomatoes

red onion

fresh dill, chopped small (or parsley)

avocado,

lemon juice (from 1-2 lemons)

olive oil

maple syrup

black pepper

In a large bowl, add the drained and rinsed chickpeas, cucumber, cherry tomatoes, red onion, fresh dill and avocado.

Make the dressing: In a small bowl, whisk together the dressing ingredients to combine.

Pour the dressing over the salad, and stir to mix. Refrigerate until ready to serve.

Will keep for 3-4 days in the refrigerator. Enjoy!

Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette – I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.

Fiesta Bean Salad

garlic (minced)

lime juice

tbsp extra virgin olive

tsp cumin

red pepper flakes

salt

black beans

chickpeas

cherry tomatoes (halved)

onion

cilantro (chopped)

avocado (diced)

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.

Add the black beans, chickpeas, tomato, onion and cilantro; mix well.

When ready to eat, gently mix in avocado and serve right away.

This Avocado Chickpea Salad has all the traditional elements of a great guacamole and makes a healthy, protein and fiber-filled dish that’s perfect for lunch or dinner. Plus, it comes together easily in just 10 minutes!

Avocado Chickpea Salad

avocados (diced)

shallots

jalapenos

limes (juiced)

cotija cheese (or feta)

Tablespoons chopped cilantro

Tablespoons extra virgin olive oil

cumin

cayenne (if desired)

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

In a small bowl, whisk together the dressing ingredients.

Add chickpeas, avocado, jalapenos and shallot to a large bowl. Pour dressing over this mixture and toss gently to combine.

Top with cotija cheese and cilantro and serve.

Chickpea Avocado Salad with tomatoes, cucumber, and Mediterranean dressing. This protein packed chickpea salad takes only 15 minutes to make.

Chickpea Avocado Salad

x 14 oz cans chickpeas (drained & rinsed)

cucumber

tomatoes

medium ripe avocados (diced)

red onion (diced)

parsley (dill or cilantro, finely chopped)

lime

tbsp extra virgin olive oil

black pepper (to taste)

In a large bowl, add chickpeas, cucumber, tomatoes, avocado, red onion and parsley.

In a small bowl, add olive oil, lemon juice, salt, pepper and whisk.

Pour dressing over salad and gently stir to combine.

Serve cold on its own or with grilled chicken breast, grilled salmon, or pick one of 5 easy chicken marinades and cook chicken.

this recipe is suuuuuch a slay. i made it for lunch and dinner meal prep and never got sick of it! adding feta was a great tip too :)

although NOTHING beats a good bowl of guac, alternatives are pretty good!

I think this was the best recipe I found for a chickpea salad! I added quinoa, and added red wine vinegar to the dressing, and the proportions of chickpeas to tomatoes and cucumber and onion are perfect.

Hi

Thank u so much for posting delicious salad recipes. 
They're absolutely delicious and easy to make.

Absolutely loved this salad! Printed off the recipe so I can make it again...:-)

LOVE it!  So quick and easy and delicious!

Thank you for reminding us that salads can be quick and delish and adjusted for taste. I used zucchini in place of the cucumber. I added a handful of fresh basil and a pinch of garlic powder and lime juice instead of lemon in the dressing. Served with baked chicken it made a delicious complete meal.

https://www.youtube.com/watch?v=qIWYWwYwW-Q

Easy Chickpea Salad with avocado, tomatoes, cucumber, and Mediterranean dressing. This protein packed garbanzo bean salad takes only 15 minutes to make. 🙂⬇️⬇️⬇️RECIPE LINK ⬇️⬇️⬇️

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Easy Chickpea Salad with Avocado | 15 Minutes and PROTEIN Packed

Enjoy a refreshing chickpea avocado salad that combines creamy avocados, protein-rich chickpeas, and colorful fresh vegetables. Tossed in a simple olive oil and lemon dressing, this nutritious dish is perfect as a light meal or side, offering a delightful mix of textures and flavors

Chickpea Avocado Salad Easy and  Healthy

(15 ounces) chickpeas, drained and rinsed

medium ripe avocado, diced

fresh vegetables (e.g., diced tomatoes, cucumbers, bell peppers)

red onion, diced

herbs

Salt and pepper,

feta cheese, crumbled

herbs (e.g., mint)

Rinse and Drain the Chickpeas

Prepare the Vegetables

Chop Other Vegetables

Dice the cucumbers, tomatoes, and bell peppers into small, uniform pieces. Finely chop the red onion.

Combine Ingredients

Add Fresh Herbs

Prepare the Dressing

Dress the Salad

This chickpea avocado salad is creamy, fresh, and easy to make, perfect for quick lunches, sandwiches, or simple bowls without mayo.

Chickpea Avocado Salad (Creamy with Greek Yogurt)

pickles (finely chopped, dill

rib celery (finely chopped)

radishes (optional

Greek yogurt

mustard (Dijon

Mash the chickpeas

Mash the chickpeas: Add 1 can chickpeas (rinsed) and 1 ripe avocado to a large bowl. Mash with a potato masher or sturdy fork until chunky and creamy. Do not mash until smooth.

add the rest

Add the rest: Add ½ cup pickles, 1 rib celery, 1 green onion, ½ cup radishes, 2 tablespoons fresh herbs (all chopped), ½ cup Greek yogurt, 1 tablespoon mustard, ¼ teaspoon salt, and pepper.Mix gently until creamy. Taste and adjust. A small splash of pickle juice adds brightness.

serve

Serve: Enjoy as a dip, in a sandwich, wrap, or bowl.

Wow!!! My husband found this recipe and sent it to me yesterday. I made it this afternoon and was so blown away! It was easy to make - so fresh and delicious! I am already making plans to go back to the store to pick up ingredients to make another batch!

So delicious and feels like a lighter and veg version of tuna salad! Even the picker eater at home ate a ton :)

This was so quick and easy! I followed the recipe exactly as written and it turned out perfectly. The only thing I didn't have was fresh dill so I had to used dried. 
Another great recipe that will go into my weekly rotation.

Very tasty.  It is healthy and no mayonnaise is a plus.  Creamy &amp; crunchy and delicious

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