Avocado Chickpea Salad

Name: Avocado Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 480 g cooked chickpeas (two 400 g tins, drained and rinsed); 1 large ripe avocado (about 220 g), cubed; 200 g cherry tomatoes, halved; ½ red onion, finely chopped; 4 tablespoons chopped parsley or coriander; 3 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon roasted cumin powder; ¾ teaspoon fine salt; ½ teaspoon black pepper; 1 garlic clove, grated

This is the avocado salad that actually fills you up. Chickpeas bring protein and starch, avocado brings the fat, and cumin keeps it from tasting like health food.

Tinned chickpeas are fine. If you cook your own, keep them slightly firm — mushy chickpeas turn the whole bowl to paste.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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Bowl of chickpea and avocado salad with red onion, tomato and coriander

Prep

15 min

Cook

No cooking

Total

15 min

Servings

Difficulty

Easy

Cuisine

Mediterranean

Vegan
Vegetarian
High protein
No cooking
Gluten-free

Ingredients

Instructions

1
Rinse and drain the chickpeas well, then shake them dry in the colander — wet chickpeas dilute the dressing.
2
Whisk the dressing ingredients in a large bowl until it thickens slightly.
3
Add the chickpeas and onion and stir. Let them sit for 5 minutes so they take up the dressing.
4
Fold in the tomatoes, avocado and herbs.
5
Taste for salt and lemon — chickpeas absorb a surprising amount of both.

Recipe tips

Crush about a quarter of the chickpeas with a fork before dressing. They thicken the dressing and it clings better.
Letting the chickpeas sit in the dressing for five minutes makes more difference than any extra ingredient.
Add 100 g cubed feta or paneer if you are not keeping it vegan.
Roast the cumin seeds and grind them yourself if you can; pre-ground cumin is much flatter.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 375 kcal
Protein: 12 g
Carbs: 33 g
Fat: 22 g
Fibre: 12 g

Storage

Keeps for two days refrigerated, though the avocado darkens after the first day. To meal-prep, dress the chickpeas and keep the avocado separate until serving.

Frequently asked questions

How much protein does this have?

Roughly 12 g per serving, almost all from the chickpeas. That is an estimate calculated from the ingredient quantities.

Can I use dried chickpeas?

Yes. Soak 240 g overnight and simmer until tender but still holding shape, about 45 to 60 minutes. That yields roughly the 480 g needed.

Is this good the next day?

The chickpea base is better the next day. Keep the avocado out and fold it in fresh when you serve.

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