Easy Chickpea Salad With Avocado

Chickpea salad with avocado that I propose today was born from my insatiable appetite for this wonderful berry that is chickpeas. I love chickpeas in hummus but also in all sorts of other combinations.

Besides the suspicious good taste, nature produced a real miracle and made chickpeas healthy, in contrast to other delicious things that have nothing to offer but the pleasure of taste. Chickpeas are an excellent source of fiber, have a high content of protein, vitamins B6 and B9, folic acid, manganese and other minerals such as iron, phosphorus, potassium, calcium, magnesium, copper and zinc.

The inspiration for this salad in which I put only good things is taboulleh salad, a Levantine specialty based on tomatoes, bulgur, parsley, mint and onion. Compared to the classic version, we brought a combination of chickpeas and avocado and even more fresh vegetables. One of the most delicious salads you can imagine came out, wonderful to eat simply but also next to a piece of grilled meat.

Crush the garlic in a mortar, add 1/2 teaspoon of salt and rub until a paste is formed. Add the olive oil and mix well. Drain the chickpeas from the liquid, place them in a bowl and add the garlic oil on top. Stir and set aside. Put the couscous in a bowl, pour boiling water over it and cover the bowl with a lid. Let the couscous hydrate, meanwhile wash, clean and chop all the vegetables. Tomatoes and cucumbers should be cut into small cubes, avocado peeled into cubes with a side of about 1 cm, onion and chilli as small.


Easy Chickpea Salad With Avocado

  • Author: Otoracer
  • Prep Time: 15 minutes
  • Cook Time: 1 minutes
  • Total Time: 16 minutes
  • Yield: 1 1x
  • Category: Salad, Vegan
  • Method: Main Course
  • Cuisine: American


For the salad:

  • 2 cups canned chickpeas drained and rinsed
  • 1 avocado peeled, pit removed, and diced
  • 1 cup cherry tomatoes halved
  • 1 cup cucumbers quartered and sliced
  • 1/4 cup red onion finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chives thinly sliced
  • Additional chives and feta for garnish optional

For the dressing:

  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste


  • Place the chickpeas, avocado, tomatoes, cucumbers, red onion, feta cheese and chives in a large bowl.
  • For the dressing: Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
  • Pour the dressing over the vegetables and toss gently to coat. Garnish with additional feta and chives if desired, then serve.


To make in advance, follow the recipe as directed except omit the avocado and feta cheese. Cover and store in the refrigerator for up to 8 hours. Prior to serving, stir in the avocado and feta cheese.


  • Serving Size: 4
  • Calories: 278kcal
  • Sugar: 3g
  • Sodium: 461mg
  • Fat: 16g
  • Carbohydrates: 19g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 16mg

Keywords: chickpea avocado salad, chickpea salad, chickpea tomato salad


Written by Joyce

I am Joyce Meyer, author of this blog since February 1, 2009. Before I wrote here, I was a greedy and curious child when I left, a young woman who loved to cook, a wife and a mother who wanted to spoil her family, a confident Epicurean and , at one point, active members of the culinary forum. And I'm from Timisoara, I grew up with sweet dishes and the gentle aroma of the old Empire. I have eaten meat with compote all my childhood, because it has been like this since I knew it.

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