Chickpea Avocado Salad

So much color and fresh veggies in this Chickpea Avocado Salad. Packed with protein and a salad that will fill you up. Ready in 20 minutes and a perfect compliment to any meal!

I swear I will go November through March without a single salad, but the second that spring hits, it’s over. Gimme color, gimme fresh and gimme all the veggies.

And this Chickpea Avocado Salad is one of my all time favorites, well, along with these other simple summer sides and salads. Ha.

There is so little prep work, but it is such a filling and delicious salad. And here is why you will love it too:

1. Lots of color. Tomatoes, arugula, chickpeas, feta, red onion–I know Skittles says, “taste the rainbow,” but this is one heck of a rainbow as well.
2. Plenty of protein. Between the avocado and the chickpeas, this Chickpea Avocado Salad is packing the protein so you stay fueled and raring to go after eating it.
3. Easy to whip up. Aside from chopping some veggies, you simply toss and eat.

What you will need to make this recipe:

• You don’t have to use canned chickpeas. Just make sure they are pre-cooked. Try cooking your own dried chickpeas!
• I prefer English Cucumbers. If you cannot find them, any cucumber will work!

How to make this recipe:

1. Chop up all the veggies. Add them along with the avocado, chickpeas and feta in a medium bowl and toss to combine.
2. Add in the lemon juice, olive oil, red wine vinegar, garlic and spices. Toss to combine and evenly coat.
3. Dig in or chill until ready to enjoy!

Notes:

• You can make this Chickpea Avocado Salad a day in advance, however, I suggest waiting to add the avocado until you are ready to serve it. This will make sure the salad is nice and pretty instead of starting off with some brown avocado.
• I like to add chopped cilantro to this salad. It is not part of the recipe because cilantro didn’t seem like it would pair well, but I often toss a bunch on top and LOVE it.

Try these other great salads:

• Strawberry Summer Quinoa Salad
• Tomato Basil Rotini Pasta Salad
• Cucumber Feta Quinoa Salad
• Caprese Farro Salad Recipe
• Strawberry Poppy Seed Rotisserie Chicken Salad

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

Chickpea Avocado Salad

So much color and fresh veggies in this Chickpea Avocado Salad. Packed with protein and a salad that will fill you up. Ready in 20 minutes and a perfect compliment to any meal!

5 from 2 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 8

Calories: 379kcal

Author: Lorie Yarro

Ingredients

• 2 ripe avocados cut into one inch cubes
• 2 cans chickpeas (approx. 15oz.)
• 1/2 cup red onion, small diced
• 10 oz. grape tomatoes, cut in halves
• 1 English cucumber chopped
• ¼ c red wine vinegar
• ¼ c olive oil
• 2 garlic cloves minced
• 3-4 cups baby arugula
• 1/2 cup chopped cilantro
• ¼ tsp dashes of crushed red pepper optional
• juice of half a lemon
• 1 c feta
• ½ tsp sea salt, more or less to taste
• ½ tsp pepper

Instructions

• Drain and rinse chickpeas. Add to large bowl along with cucumber, tomatoes, onion, baby arugula, feta and avocado. Toss to combine.
• Add in the garlic, salt, pepper, lemon juice, olive oil and red wine vinegar. Toss to coat evenly. Chill until ready to serve.
• This will keep for about 3-4 days sealed in the refrigerator.

Notes

• You can make this Chickpea Avocado Salad a day in advance, however, I suggest waiting to add the avocado until you are ready to serve it. This will make sure the salad is nice and pretty instead of starting off with some brown avocado.
• I like to add chopped cilantro to this salad. It is not part of the recipe because cilantro didn’t seem like it would pair well, but I often toss a bunch on top and LOVE it.

Nutrition

Calories: 379kcal | Carbohydrates: 38g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 226mg | Potassium: 741mg | Fiber: 12g | Sugar: 8g | Vitamin A: 760IU | Vitamin C: 15mg | Calcium: 174mg | Iron: 4mg

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!