This Chickpea Avocado Salad has all the traditional elements of a great guacamole and makes a healthy, protein and fiber-filled dish that’s perfect for lunch or dinner. Plus, it comes together easily in just 10 minutes!
Table of Contents
When I make a bowl of guacamole the tortilla chips are optional.
I could eat it by the spoonful. Same thing with my quick & easy 5-minute salsa.
I’m only a “carb-person” when it comes to pasta.
When it comes to chips, bread, potatoes or rice, I could take or leave them.
Salsa without the chips? You could almost consider that a salad of sorts… But, the guac? That’s kind of gross, right? (Not to me.)
In an effort to make my habit of eating guacamole by the spoonful more socially acceptable (and healthy), I turned it into a salad. An absolutely amazing, creamy, tangy, spicy Guacamole Salad that I’ll eat any day of the week. I mean, it’s seriously SO good.
I’m using all the traditional ingredients that go into a great guacamole – plenty of avocado, fresh squeezed lime juice, cumin, jalapenos, and cilantro. Then, I’m turning it into an eat-by-the-huge-spoonful salad by adding chickpeas and a sprinkling of cotija cheese.
Seriously – lunch just got way more exciting.
This healthy guacamole salad comes together in just short of ten minutes. It’s a quick way to add some protein, fiber and healthy fats to your diet. Plus, it will keep you full and energized throughout your busy day.
Reader
Love
My whole family loved this salad! I had to substitute with
(queso blanco) “white cheese”, and it was delicious! this one is going straight to my recipe box and I will make it again for sure. Thank you!
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Ingredients needed
- Avocado
- Chickpeas – Most often, I’ll just use canned chickpeas for this recipe. However, if you have one, I love making chickpeas in the instant pot! They turn out so tasty, and they’re super budget-friendly with no soaking necessary.
- Shallots – Or, swap in some garlic or red onion.
- Lime Juice
- Cumin – Or, try one of these cumin substitutes.
- Cayenne – This is optional. You can leave it out if you’re sensitive to heat.
- Cotija Cheese – Cotija is a Mexican cheese that crumbles easily and has a nice tang to it. Look for it in your local market next to the packaged cheeses. If you can’t find it, feel free to substitute feta in its place – It’ll be equally as delicious!
- Jalapeno – If you’re sensitive to heat, you can tame it down by removing the ribs and seeds from the pepper. Or, just go ahead and leave it out.
- Cilantro – If you don’t like cilantro, you can also swap in parsley or leave it out.
How to make it
- Combine avocado, chickpeas and shallot in a bowl.
- Mix up spices and sprinkle them over salad ingredients.
- Add lime juice and jalapenos and toss to combine.
- Serve immediately and top with cilantro and cotija cheese.
Variations
Looking to swap up the flavors a bit? Give these variations a try:
- Protein: Make it a full meal by adding shrimp, chicken, or steak.
- Beans: Swap out the chickpeas for black beans, white beans or kidney beans.
- Quinoa: Make this salad even more hearty by adding in the quinoa. (Have you tried making quinoa in the instant pot?)
- Vegan chickpea salad: Leave out the cheese to make this salad vegan.
Erin’s wine pairings
- Look for white wines with grassy, herbal notes – Try a Sauvignon Blanc, Pinot Gris, or dry Riesling.
More salad recipes
More chickpea recipes
Did you try this avocado chickpea salad?
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Looking for more quick and easy side dish, colorful salad recipes? Give my Mexican Street Corn Salad, Radicchio Salad with Olives & Parmesan, and Cauliflower Salad with Roasted Chickpeas & Quinoa a try too!
Full Recipe
Avocado Chickpea Salad
Ingredients
Dressing:
- 2 limes (juiced)
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne (if desired)
For Topping:
- 1/4 cup crumbled cotija cheese (or feta)
- 2 Tablespoons chopped cilantro
Instructions
- In a small bowl, whisk together the dressing ingredients.
- Add chickpeas, avocado, jalapenos and shallot to a large bowl. Pour dressing over this mixture and toss gently to combine.
- Top with cotija cheese and cilantro and serve.
Nutrition
This post was originally published in 2021. It was updated in 2025 to add new information. The avocado chickpea recipe remains the same. Enjoy!
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