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    Home » Recipes » Salads & Sides

    Chickpea Salad With Avocado

    A picture of Lucy the baker from Bake Play Smile.
    Modified: Jan 15, 2024 · Published: Jan 22, 2024 by Lucy · This post may contain affiliate links · Leave a Comment
    Jump to Recipe
    A large bowl of chickpea salad with avocado, tomatoes, feta and rocket.

    Up your salad game with this nutritious and flavour-packed chickpea salad with avocado, cucumber, creamy feta, tomatoes and rocket, tossed in a zesty honey mustard dressing.

    Ready to eat in just 10 minutes, this salad is perfect served on its own, or as a side to your favourite meal.

    Chickpea and avocado salad in a serving bowl with salad servers.

    This healthy and delicious chickpea and avocado salad is one of the easiest salad recipes to make! Just shake the dressing, chop, mix and serve - and have this salad on the table in just 10 minutes!

    Like my Cypriot grain salad, beetroot and feta salad, and healthy tuna salad, this avocado chickpea salad makes a delicious light lunch, addition to a BBQ, or serve as a side dish to your favourite fish or meat dish for a quick and easy family dinner.

    A serving of chickpea salad with avocado and rocket on a white serving plate.

    Why You're Going To Love This Recipe

    • Quick and easy recipe - this avocado chickpea salad is ready in just 10 minutes and there is no cooking required!
    • Packed with flavour - with crunchy vegetables, smooth creamy feta and a sweet zingy lemon mustard dressing, this is definitely not a boring salad!
    • Vegetarian - this chickpea salad is vegetarian, making it a great meat-free option whether you are vegetarian or just choosing to eat less meat.
    • Flexible recipe - don't like feta? Use goats cheese or halloumi instead. Not a fan of onion? Leave it out or add spring onions or chives instead.
    • Conventional and Thermomix - both methods are written in the recipe card at the end of the post.
    Overhead shot of crunchy fresh chickpea, tomato and avocado salad.

    What You Need

    You need a handful of crunchy fresh vegetables, feta cheese and pantry staples to make this chickpea avocado salad with lemon honey dressing.

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    For The Salad

    • Chickpeas - rinsed and drained.
    • Cherry tomatoes - or grape tomatoes. I love using cherry tomatoes for their sweet flavour, however any ripe tomatoes would work in this salad, just cut them into small bite-size pieces.
    • Cucumber - either a Lebanese cucumber or half a continental cucumber.
    • Avocado - use a firm but ripe avocado.
    • Red onion - finely diced red onion adds extra flavour.
    • Rocket - also known as arugula or rucola. These peppery leaves work so well with the creamy feta and honey dressing. Substitute with baby spinach leaves if you prefer.
    • Feta - soft feta cheese like creamy Danish feta works best in this salad.
    Ingredients needed for the chickpea salad measured out and placed in individual bowls.

    For The Dressing

    • Olive oil - regular or extra virgin olive oil.
    • Balsamic vinegar - use a good brand of balsamic vinegar for the perfect sweet-tart taste.
    • Lemon juice - I recommend using fresh lemon juice, if possible.
    • Dijon mustard - this adds a background flavour to the salad dressing.
    • Honey or maple syrup - use your favourite honey or substitute with maple syrup.
    • Garlic - 1 clove of fresh garlic, or 1 teaspoon jarred minced garlic.
    • Salt and pepper - to taste.
    Ingredients required for the salad dressing.

    Equipment Required

    No fancy equipment required to make this delicious chickpea salad!

    • Chopping board and knife - for preparing the vegetables.
    • Large bowl - for mixing / serving the salad.
    • Jam jar or small bowl - for mixing the salad dressing, or a Thermomix.

    Step By Step Instructions

    This salad with chickpeas and avocado is as easy as 1,2,3 to make!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Prepare The Salad Ingredients

    Place the drained chickpeas, chopped cherry tomatoes, sliced cucumber, sliced avocado, chopped red onion, rocket and feta into a large bowl. 

    The chickpea salad ingredients placed in a mixing bowl.

    Step 2 - Make The Salad Dressing

    In a small jar, place the olive oil, vinegar, lemon juice, mustard, honey or maple syrup, crushed garlic, salt and pepper and shake until creamy and combined. 

    The salad dressing ingredients in a jar being held by a hand.

    Step 3 - Combine The Dressing With The Salad

    When ready to serve, give the dressing another shake and then pour half of the dressing over the salad. Toss until the salad is combined. 

    The mixed salad dressing ingredients in the jar.

    Taste, and if you'd like extra dressing, add a little more. Serve immediately!

    A colourful salad in a deep grey bowl.

    Expert Tips

    • This chickpea salad with avocado is best served immediately.
    • Leftover salad dressing - any leftover salad dressing can be stored in a jar in the fridge for up to 3 days.
    • Leftover salad - this salad is best served immediately after making as the cut avocado can turn brown and the other vegetables can start to wilt in the dressing. However, if you do have any leftover salad, it will keep in an airtight container in the fridge for up to 2 days. Best to store salad without the dressing added, if you want to keep some aside for the next day or two.
    • This recipe is not suitable for freezing.

    FAQs

    Do canned chickpeas need to be cooked?

    No, canned chickpeas are already cooked so can be eaten straight out of the tin!

    Should I rinse chickpeas from a can?

    Yes, it is recommended that you rinse chickpeas as the liquid they are stored in is salty and rinsing them will remove a lot of this salt.

    How do you know if an avocado is ripe?

    You can easily test if an avocado is ripe: gently press the avocado. If it gives just slightly, then it's ripe. If it's very soft, then it's overripe.

    A bowl of chickpea salad ready to serve.

    Related Recipes

    Want more healthy and delicious salad recipes? Try these popular salads:

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    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    An overhead shot of a rocket, tomato, feta, chickpea and avocado salad.

    Chickpea Salad With Avocado

    A healthy and flavour-packed chickpea salad with avocado, tomato, feta, cucumber, rocket and red onion drizzled with a simple dijon vinaigrette dressing
    5 from 1 vote
    Print Pin Rate
    Course: Salads
    Cuisine: western
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6 serves
    Calories: 212kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For The Salad

    • 400 g tin chickpeas rinsed and drained
    • 250 g cherry tomatoes halved
    • 1 cucumber halved and sliced into pieces
    • 1 avocado diced
    • ¼ red onion finely diced
    • 50 g rocket arugula
    • 100 g soft feta chopped

    For The Dressing

    • ¼ cup olive oil
    • 1 tbs balsamic vinegar
    • 2 tbs lemon juice
    • 1 tbs dijon mustard
    • 1 tbs honey or maple syrup
    • 1 teaspoon minced garlic
    • salt and pepper to taste

    Instructions

    • Place all of the salad ingredients into a large bowl.
    • In a small jar, place the dressing ingredients and shake until creamy and combined.
      If using a Thermomix: Mix for 15 seconds, Speed 8.
    • When ready to serve, give the dressing another shake and then pour half of the dressing over the salad.
      Toss until the salad is combined.
      Taste test, and if you'd like extra dressing, add a small amount more.
    • Serve immediately.

    Notes

    RECIPE NOTES & TIPS
    • This salad is best served immediately.
    • Leftover salad dressing - any leftover salad dressing can be stored in a jar in the fridge for up to 3 days.
    • Leftover salad - this salad is best served immediately after making, as the cut avocado can become brown and the other vegetables can start to wilt in the dressing. However if you do have any leftover salad, it will keep in an airtight container in the fridge for up to 2 days. Best to store salad without the dressing added if you want to keep some aside for the next day or two.
    • This recipe is not suitable for freezing.

    Nutrition

    Calories: 212kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 229mg | Potassium: 386mg | Fiber: 3g | Sugar: 6g | Vitamin A: 559IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    5 from 1 vote (1 rating without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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