Easy Chickpea Avocado Salad

This Chickpea Avocado Salad recipe is a quick, healthy, no-cook meal made with simple ingredients and a bright lemon dressing. Perfect for lunch, meal prep, or a light dinner. If you need something quick, fresh, and actually filling, this Chickpea Avocado Salad recipe is it! It’s creamy, crunchy, and tossed in a bright lemon dressing that makes it feel anything but boring.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 4 Servings

Calories: 599 kcal per serving

Ingredients

2 cans - chickpeas
2 - avocados
1 - English cucumber
½ pt - grape tomatoes
2 large handful - arugula
⅓ cup - red wine vinegar
2 cloves - garlic
¼ cup - olive oil
2 ½ tablespoons - lemon juice
1 tsp - sea salt
½ tsp - black pepper
1 tbsp - maple syrup
1 tsp - Dijon mustard

Instructions

In a large bowl, combine the chickpeas, avocado, cucumber, tomatoes, and arugula. Mix to combine.
In a small bowl or mason jar, combine all of the dressing ingredients and whisk/shake to combine. Pour the dressing over the chickpea mixture and stir to combine.
Serve and ENJOY!!
*If you won’t be serving this immediately, I suggest keeping the avocado on the side and stirring it in before serving. The lemon juice from the dressing really helps to keep the avocado from browning but I still prefer it to be as fresh as possible.
Storage Instructions – Store leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the avocado separate and add just before serving.

Nutrition