Avocado Chickpea Salad – Fresh & Simple Recipe

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This vibrant AVOCADO & CHICKPEA SALAD is the perfect blend of creamy, tangy, and spicy flavors, all brought together with a drizzle of olive oil and lemon juice. Quick to whip up and packed with protein, it’s a versatile dish that works as a side, a snack, or even a light dinner with a little added grilled chicken.

My wife and I have always loved Mediterranean food for its fresh and simple flavors. When we were looking for a healthy, easy-to-make dish, we started experimenting with ingredients we love. After a few tries, this chickpea and avocado salad became a go-to recipe for us, and it hasn’t left our rotation since.

The combination of creamy avocado, hearty chickpeas, and a little tang from the lemon juice and feta makes this salad both satisfying and flavorful. We like to add a touch of harissa for a bit of heat, but you can adjust it to your preference. It’s quick to throw together and works just as well as a side dish or a light meal.

We often make this salad when we need something healthy that doesn’t take much effort. It’s easy to customize, so you can add greens, extra vegetables, or some grilled chicken to turn it into a full meal. If you’re looking for a fresh, simple recipe to add to your routine, this one is definitely worth a try!

Key Ingredients

CHICKPEAS: Chickpeas are the heart of this salad. They’re full of protein and fiber, making the dish filling and nutritious. We use canned chickpeas for convenience—just be sure to rinse and drain them well to remove excess salt and improve their texture.
AVOCADO: Avocado brings creaminess and richness to the salad, balancing the chickpeas’ firmer texture. It’s also a great source of healthy fats, making the dish even more satisfying. Choose a ripe avocado that’s just soft enough to slice easily but not overly mushy. If you prefer a chunkier texture, cut the avocado into small cubes, or mash it slightly if you want it to blend more into the salad dressing.
FETA CHEESE: Feta adds a tangy, salty flavor that ties everything together. Its crumbly texture contrasts nicely with the smooth avocado and hearty chickpeas. If you don’t have feta on hand, goat cheese or even grated parmesan can work as substitutes.
HARISSA: Harissa gives this salad its subtle heat and a hint of smoky spice. It’s a North African chili paste that’s often used in Mediterranean cooking. If you don’t have harissa, you can substitute paprika for a milder flavor or add a pinch of red pepper flakes if you prefer more heat.
RED ONION: Thinly sliced red onion adds a crisp, sharp bite that cuts through the richness of the avocado and cheese. If you find raw red onion too strong, you can soak the slices in cold water for a few minutes to mellow their flavor. Shallots or green onions are good alternatives if you’re looking for a milder option.
PARSLEY: Parsley brings a fresh, herby note to the salad, balancing the bolder flavors of the harissa and feta. If you’re not a fan of parsley, fresh cilantro or dill can make a great substitute.
OLIVE OIL: A drizzle of olive oil adds richness and ties all the flavors together. Use a good-quality extra-virgin olive oil for the best flavor since it’s such a key part of the dressing. If you’re out of olive oil, avocado oil or even a neutral oil like grapeseed can work in a pinch.

Step-by-Step

1. Prep the Chickpeas

Open and drain the canned chickpeas. Rinse them thoroughly under cold water in a colander to remove any excess salt and the slightly starchy liquid they’re packed in. This step ensures the chickpeas taste fresh and don’t dilute the salad’s flavors. Let them drain completely while you prepare the other ingredients.

2. Slice the Vegetables

Thinly slice the red onion and cut the avocado into slices or chunks. Make sure the avocado is ripe but firm enough to hold its shape when tossed in the salad. If you prefer a slightly creamier salad, you can mash some of the avocado into the mixture.

3. Combine the Base Ingredients

In a large salad or mixing bowl, combine the chickpeas, sliced avocado, and red onion. Gently toss them together to start mixing the textures and flavors. Be careful not to overmix at this stage.

4. Add the Flavor Boosters!

Next, add the feta cheese, parsley, and harissa to the bowl. Gently toss again to ensure these ingredients are evenly distributed without mashing the avocado.

5. Make the Dressing

Drizzle the olive oil and freshly squeezed lemon juice over the salad. These two simple ingredients create a light and refreshing dressing that enhances the other flavors without overpowering them. Sprinkle the salt over the top and give the salad a final toss, making sure everything is coated evenly. Taste and adjust the seasoning as needed—if it feels like it’s missing something, a little more lemon juice or a pinch of salt can make all the difference.

6. Serve & Enjoy

The salad is best served fresh to enjoy the vibrant flavors and textures. You can plate it as a side dish, serve it as a snack, or add grilled chicken, shrimp, or even a hard-boiled egg to turn it into a light, protein-packed meal. If you’re preparing it ahead of time, hold off on adding the avocado and dressing until just before serving to keep everything fresh.

Tips & Tricks

TOSS GENTLY: Avocado is delicate, so be gentle when tossing the salad to avoid mashing it. Use a large spoon or your hands for more control.
ADJUST FOR SPICE: If you’re serving this salad to guests, you can leave the harissa on the side so everyone can adjust the spice level to their liking.
MAKE IT AHEAD: While it’s best eaten fresh, you can prep the chickpeas, onion, and dressing ahead of time and store them separately. Combine everything just before serving for the freshest taste.

Other Ways to Enjoy This Salad

1. Add More Vegetables

CUCUMBERS: Add a refreshing crunch by mixing in sliced or diced cucumbers.
CHERRY TOMATOES: Halve a handful of cherry or grape tomatoes for a pop of sweetness and color.
BELL PEPPERS: Thinly sliced or diced bell peppers can add a crisp texture and a hint of sweetness.
GREENS: Toss in some spinach, arugula, or kale for a more robust, leafy salad. Massage the kale with a little olive oil to soften it before adding.

2. Add Some Protein

GRILLED CHICKEN OR SHRIMP: Adding grilled chicken or shrimp makes this salad a complete meal. Season them with Mediterranean spices like paprika, garlic, and oregano for extra flavor.
HARD-BOILED EGGS: Sliced hard-boiled eggs are an easy way to add protein and make the salad more filling.
TOASTED CHICKPEAS: For extra crunch, roast some chickpeas with spices like cumin and paprika, then sprinkle them on top.

3. Add a Sweet Element

DRIED FRUIT: Toss in dried cranberries, raisins, or chopped apricots for a sweet contrast to the tangy and spicy flavors.
FRESH FRUIT: Pomegranate seeds or orange segments can add a burst of juiciness and sweetness.

4. Experiment with Herbs & Spices

FRESH CILANTRO OR MINT: Swap the parsley for fresh cilantro or mint for a slightly different flavor profile.
ZA’ATAR OR SUMAC: Sprinkle these Middle Eastern spices over the salad for a tangy, earthy twist.

5. Add a Crunchy Topping

NUTS & SEEDS: Toasted almonds, pistachios, or pumpkin seeds can add a satisfying crunch and extra flavor.
CRISPY ONIONS: Top the salad with crispy fried onions for a savory crunch.

6. TRY A CREAMY ELEMENT

GREEN YOGURT DRESSING: Swap out the olive oil for a dollop of Greek yogurt mixed with lemon juice and garlic for a creamy Mediterranean-style dressing.
TAHINI: Drizzle some tahini over the salad for a nutty, creamy finish.

7. Make It a Grain Bowl

QUINOA OR COUSCOUS: Add cooked quinoa or couscous to turn this salad into a heartier grain bowl. These grains absorb the dressing beautifully and add extra texture.
FARRO OR BULGUR: For a chewier texture, try farro or bulgur instead.