Fresh, vibrant, and ready in just 10 minutes, this Chickpea Salad with Avocado is the perfect side or light lunch. Packed with protein-rich chickpeas, creamy avocado, and crisp vegetables, it's tossed in a zesty mustard vinaigrette that ties everything together beautifully.
Just like my Crispy Rice Salad and Jennifer Aniston Salad, this easy recipe proves healthy can also be totally delicious.
When I'm juggling school pick-ups, toddler nap times, and the occasional last-minute extra's for dinner, this salad is one of my go-to recipes. It's hearty enough to serve as a main for lunch, yet fresh and wholesome as a side with grilled chicken or BBQ meat. The chickpeas make it filling, the avocado brings creaminess, and the fresh veggies add crunch and colour.
This is one of those recipes you'll find yourself making again and again - like my classic Zucchini Slice or Egg & Bacon Pie - because it ticks all the boxes: quick, healthy, and family-friendly.
Why You're Going To Love This Recipe
- 10 minutes to make - chop, shake, toss, and you're done!
- Everyday ingredients - pantry staples like chickpeas and olive oil meet fresh veggies.
- Nutritious & filling - loaded with fibre, protein, and healthy fats.
- Versatile - serve it as a side dish, light meal, or BBQ salad.
- Kid-approved flavours - mild and fresh, with no overpowering spices.
Jump to:
Chickpea Salad And Dressing Ingredients
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.
- Chickpeas - I use canned for convenience; just rinse and drain well.
- Avocado - make sure it's just ripe (soft but not mushy) for the best creamy texture.
- Feta - a soft, creamy feta, like Danish feta, works best for contrast.
- Rocket - adds a peppery bite (you can swap for baby spinach if you prefer).
- Red onion - finely diced so it doesn't overpower the salad.
The dressing is a simple mix of olive oil, balsamic, lemon juice, Dijon mustard, honey (or maple syrup), and garlic.
Variations
- Make it vegan - swap feta for a dairy-free alternative or leave it out.
- Gluten-free - this salad is naturally GF, just make sure your mustard and vinegar are certified gluten-free as well.
- Add protein - grilled chicken, salmon, or even hard-boiled eggs work beautifully.
- Switch up the greens - baby spinach, kale, or mixed salad leaves can replace the rocket.
How To Make Chickpea Salad With Avocado
Here's how to pull together this chickpea salad with avocado in just a few quick steps-it's simple, fresh, and ready in no time!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the salad - place chickpeas, tomatoes, cucumber, avocado, onion, rocket, and feta in a large bowl.
- In a small jar, place the olive oil, vinegar, lemon juice, mustard, honey or maple syrup, crushed garlic, salt and pepper.
- Shake the dressing ingredients together well until creamy and combined.
- Dress & toss - pour over half the dressing, toss gently, then taste. Add extra dressing if needed. Serve fresh, while the avocado is still vibrant and creamy.
Recipe Tips
- Use canned chickpeas for speed, but you can cook your own from dried if you prefer.
- Rinse and drain chickpeas well to avoid excess liquid watering down the salad.
- Dice avocado just before serving to prevent browning.
- Shake the dressing again before pouring-it can separate as it sits.
- Toss the salad gently so the avocado doesn't get smashed.
- Serve straight away for the freshest flavours.
- Leftovers will keep in the fridge (without dressing) for up to 2 days.
- Dressing will keep, refrigerated, for up to 3 days.
- This salad is not suitable for freezing.
Chickpea Salad FAQs
Yes, but keep the dressing and avocado separate until just before serving.
You can easily test if an avocado is ripe: gently press the avocado. If it gives just slightly, then it's ripe. If it feels soft, then it's overripe.
Toss it in lemon juice before adding, or cut it fresh right before serving.
Absolutely-goat's cheese, bocconcini, or shaved parmesan all work well.
Grilled chicken, salmon, lamb skewers, or even falafel are all perfect pairings.
More Healthy Salad Recipes
Want more healthy and delicious salad recipes? Try these popular and nutritious salads:
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Chickpea Salad With Avocado
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
- Use canned chickpeas for convenience, but you can cook your own from dried if you prefer.
- Rinse and drain chickpeas well to avoid excess liquid watering down the salad.
- Dice avocado just before serving to prevent browning.
- Shake the dressing again before pouring-it can separate as it sits.
- Toss the salad gently so the avocado doesn't get smashed.
- Serve straight away for the freshest flavours.
- Leftovers will keep in the fridge (without dressing) for up to 2 days.
- Dressing will keep, refrigerated, for up to 3 days.
- This salad is not suitable for freezing.
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