Can I make this salad ahead of time?

Yes, you can! This salad actually tastes even better after the flavors have had some time to meld together. However, I recommend storing the dressing separately and adding it right before serving to keep the avocado from getting mushy. If you’re prepping it ahead of time, you can also keep the salad in the fridge for up to a day, but avoid adding the avocado until just before you serve.

What can I substitute for chickpeas?

If you’re not a fan of chickpeas, you can easily swap them out for another type of bean. White beans, kidney beans, or black beans would be great alternatives. If you want to make it more protein-packed, you can also use grilled chicken or tofu for a different twist.

How can I make this salad spicier?

To add a little heat to the salad, you can sprinkle in some red pepper flakes, diced jalapeños, or even a splash of your favorite hot sauce. If you want to turn up the spice in the dressing, add a pinch of cayenne pepper or a dash of chili powder.

Can I use a different kind of vinegar for the dressing?

Absolutely! While red wine vinegar gives the dressing a nice tang, you can easily swap it for other types of vinegar. Apple cider vinegar or balsamic vinegar can also work, giving the dressing a slightly different flavor. Choose whichever you prefer or have on hand.

Chickpea Avocado Salad Recipe – Quick, Healthy, and Delicious

Description

A vibrant and healthy salad with chickpeas, creamy avocado, fresh veggies, and a tangy dressing. This dish is perfect for any occasion, whether as a side dish or light meal.

Ingredients

Scale

2 15-ounce cans of chickpeas, drained and rinsed
3 Persian cucumbers, diced
3 cups grape or cherry tomatoes, halved
2 ripe avocados, diced
½ red onion, peeled and diced
½ cup olives, pitted and chopped
¼ cup fresh parsley and dill, finely chopped
2 green onions, sliced
1 tablespoon drained capers, roughly chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Rinse and drain the chickpeas. Dice the cucumbers, tomatoes, avocado, and onion. Chop the olives and capers if using.
In a large bowl, combine chickpeas, cucumbers, tomatoes, avocado, onion, olives, parsley, dill, green onions, and capers. Toss gently to combine.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, and sumac. Adjust the flavors as needed.
Pour the dressing over the salad and toss gently to coat. Season with salt and pepper to taste. Serve immediately or store the dressing separately if making ahead of time.

Notes

You can customize this salad with additional veggies, grilled chicken, or feta for extra protein. If making ahead, store the dressing separately to avoid soggy avocado.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 9g
Protein: 9g
Cholesterol: 0mg