A fresh and vibrant chickpea avocado salad that’s rich, flavourful, and surprisingly filling! This wholesome dish is perfect for busy weeknights, potlucks, and more. Ready in just 15 minutes.
This chickpea avocado salad is a delicious one that you can enjoy all year long. But in the summer months, when fresh tomatoes and basil are in abundance, it’s even better!
This chickpea salad recipe is one that I grew up with and is inspired by my mom. It’s finally making its way onto the blog to share with all of you. 🙂 Use it to top a veggie burger, as a side to virtually any meal, or enjoy it as a main dish.
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Ingredients + Substitutions
Here’s what you’ll need.
- Chickpeas: I use cooked chickpeas from dried, as I prefer its taste. However, you may use canned chickpeas as well. Just make sure to reserve the cooking liquid or the canning liquid, also known as aquafaba.
- Aquafaba: The liquid in a can of chickpeas, or the cooking liquid used to cook your chickpeas. This is a low calorie and fat free alternative to olive oil, as traditionally used in this recipe.
- Avocado: Use a medium avocado that is ripe, but still firm enough to dice. For less fat, you may reduce to half an avocado.
- Tomato: I like hot house or beefsteak tomatoes for this one, as I find them the most robust and flavourful. But use what you have on hand. You may also use halved cherry tomatoes if preferred.
- Red onion: Although optional, adds a zesty flavour to the salad. You may omit if you don’t enjoy raw onion.
- Basil: Use fresh basil over dried. There is no comparison. The fresh basil really makes this chickpea salad shine. It adds delicious freshness and flavour.
- Seasoning: Oregano, garlic powder and salt add flavour, but feel free to adjust to your taste.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all the ingredients to a medium mixing bowl and stir to evenly distribute and combine the flavours. (photos 1-3)
NOTE: Make sure to reserve the chickpea liquid when draining.
Serve your chickpea salad straight away and enjoy!
What else can I add?
Want to change it up? Here are a few variations for your chickpea avocado salad.
- Make it Mediteranean and add some diced cucumber, crumbled vegan feta cheese, kalamata olives and a squeeze of fresh lemon juice.
- Spice it up with ¼ teaspoon of red pepper flakes.
- Make it Mexican by adding 1 finely chopped jalapeno, freshly squeezed lime juice and replace the fresh basil with fresh cilantro.
Or use it as a dip or a bruschetta topping.
Storage
If you have leftovers, store them in a well-sealed container as soon as possible in your refrigerator and enjoy the same day, or the next day. Leftovers will not last much longer than that since the avocado will start to brown.
These ingredients do not freeze well.
Expert Tips
- If using canned chickpeas, use salt-free, or decrease the salt called for in the recipe and adjust to taste.
- If using cooked chickpeas, reserve the cooking liquid for this salad, and future meals. I cook my chickpeas without salt and freeze the aquafaba/cooking liquid in ice cube trays for future use. Once frozen, transfer the aquafaba ice cubes to a container or zip-top bag and keep frozen until needed.
- This salad tastes best the same day it’s made. If you’re planning to make it ahead of serving, squeeze lemon juice on your avocado to prevent it from browning.
More delicious salad recipes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Ingredients
- 1.5 cups chickpeas or garbanzo beans cooked or canned (approx. 15 ounce can)
- 1 medium avocado diced
- 1 medium tomato cut into bite sized pieces
- ¼ cup red onion diced
- 2-3 tablespoons fresh basil finely chopped, optional
- 1 teaspoon dried oregano
- ½ teaspoon sea salt or to taste
- ¼ teaspoon garlic powder
- 2 tablespoons aquafaba
Instructions
- If using canned chickpeas, drain, but reserve two tablespoons of the aquafaba (the chickpea liquid). If using cooked chickpeas, reserve the cooking liquid.
- Chop your ingredients and add to a medium bowl. For the avocado, slice in half, remove the pit, and use a knife to cut the flesh into squares, right in the skin. Then scoop it out with a spoon and into your bowl.
- Gently stir to combine and evenly distribute the flavours. Enjoy immediately.
Susan
This was SO delicious! Perfect for a hot summer day. Quick & easy, too.
Rosa
Fantastic! Thrilled you enjoyed it Susan. 🙂
Milica
I made the avocado chickpea salad but didn’t have basil. I used canned chickpeas and added the juice of 1\2 lime and some chipotle powder. I left out the salt and with the lime we didn’t miss it.
Rosa
Thanks for the review Milica! 🙂