This quick and easy avocado chickpea salad comes together in just 10 minutes. It’s the perfect no-cook option for picnics, potlucks, or a quick lunch. We enjoy this healthy salad on whole grain bread, in lettuce wraps, or alongside a pile of blue corn tortilla chips.
How To Make This Recipe
We begin by gathering our ingredients. From the produce section, we pull avocado, lime, celery, red onion, and fresh jalapeno. We also grab a healthy bunch of fresh cilantro.
Because we’re mashing this avocado, we’ll choose one that’s perfectly ripe.
Chickpeas with fresh herbs and aromatics.
Prepare Salad
Next, we grab a large bowl and a potato masher or fork. To this bowl, we add our chickpeas and mash them until coarse and no whole beans remain.
Mash chickpeas until coarse.
Once we mash the chickpeas, we move on to our avocado. In a smaller mixing bowl, we mash our avocado together with lime juice and salt. Not only does this add flavor, but it also helps our avocado to retain that green color a little longer.
Avocado mashed with lime and salt.
Finally, we add all of our ingredients into the large mixing bowl, stirring to combine. Before serving, we give it a quick taste for seasoning.
Mix those salad ingredients.
Ready to Serve
And, just like that, we’re ready to serve. We enjoy this salad on whole grain bread, in lettuce wraps, or alongside a pile of blue corn tortilla chips. This also makes for a killer breakfast option served with a slice of tomato over toasted english muffins. Sometimes, we also like to stuff endive or cucumber boats with this spread and serve as gluten-free appetizer.
We’re ready to serve.
While this salad is best served immediately, it will keep in refrigerator for a day or so. For best results, we cover our avocado chickpea salad tightly with plastic wrap. We press our plastic wrap into the surface of our salad to reduce air exposure. We’ve found that the salad still browns just a tiny bit under these conditions.
Now, let’s dig in!
More chickpea salads:
Recipe Card for Avocado Chickpea Salad
Here’s the recipe card for Avocado Chickpea Salad. Print, share or save!
Avocado Chickpea Salad
Equipment
- 1 Potato masher or fork
Ingredients
- 15 ounces chickpeas or one can, drained and rinsed
- 2 medium avocados peeled, and pitted
- 1 medium lime juiced and zest reserved
- 1/4 teaspoon salt or to taste
- 1/4 cup fresh cilantro chopped
- 1/4 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 1 tablespoon jalapeno minced
- 1/8 teaspoon black pepper or to taste
Instructions
- In a large mixing bowl, mash chickpeas with a fork or potato masher until coarse and few-to-no whole beans are left.
- In a small mixing bowl, mash the avocado and lime juice together with salt.
- Transfer to the large mixing bowl and add remaining ingredients, stirring to combine. Add more salt and pepper as desired.
