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+ servings
chickpea and avocado salad

Chickpea + Avocado Salad

Jillian Glenn
This chickpea and avocado salad will remind you of tuna salad, but without meat or dairy! It's creamy, flavorful, and versatile. Enjoy it with chips or crackers, spread on toast, added to the top of a salad, or on it's own!
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 8
Calories 119 kcal

Ingredients
  

Avocado Cream Dressing

  • 1 ripe avocado, peeled and pitted
  • 1 tablespoon extra virgin olive oil
  • ¼ cup cool water
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Avocado and Chickpea Salad Ingredients

  • 1 ½ cup canned chickpeas, rinsed and drained
  • 1 cup diced bell peppers
  • 1 cup diced celery
  • ¼ cup freshly chopped green onion
  • cup diced red onion

Instructions
 

Recipe for Chickpea and Avocado Salad

  • Begin by adding the avocado, olive oil, water, lemon juice, garlic powder, paprika, cumin, salt, and pepper to a blender. Blend until creamy, adding more water if needed.
  • In a mixing bowl, add the chickpeas, bell peppers, celery, green and red onion. Drizzle the avocado cream dressing over the salad. Toss until mixed well and serve on toast, with chips/crackers, on top of salads, or on it's own!

Notes

Serve this Chickpea and Avocado Salad with chips, on toast, or with crackers! Keep in mind that the chips, toast, or crackers are not included in the nutrition information. 

Nutrition

Calories: 119kcalCarbohydrates: 13gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 162mgPotassium: 313mgFiber: 5gSugar: 3gVitamin A: 749IUVitamin C: 29mgCalcium: 31mgIron: 1mg
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