If you’re looking for a quick, healthy meal that’s both satisfying and full of fresh flavor, this Chickpea Avocado Salad checks all the boxes. Creamy avocado pairs perfectly with hearty chickpeas, creating a dish that’s rich, filling, and packed with plant-based protein.
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! Ideal for busy weekdays, easy lunches, or light dinners. Enjoy it on its own, spooned over greens, or tucked into wraps and sandwiches. However you serve it, this simple chickpea avocado salad is one you’ll come back to again and again.
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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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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.
Ingredient notes
- 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.
Ways to serve it
- As a salad, over greens
- As a wrap
- As a sandwich
- As a dip with crackers or chips
- As lettuce cups
How to store it
- To keep the avocado from browning, cover the salad with plastic wrap and press down gently so that the wrap comes in contact with the salad.
- Another way to prevent the avocado from browning is to combine all the salad ingredients except for the avocado. Then toss the avocado with the dressing on it’s own, so that it gets nicely coated with the lime juice. Then add the avocado to the salad.
Tip: This salad is best enjoyed when fresh. Any leftovers should be consumed within 2 days to ensure optimal taste and quality. Note that avocado will begin to darken once it is exposed to air. It is still ok to eat, however, it won’t look as fresh and vibrant.
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?
If you loved this chickpea and avocado salad, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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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
Chickpea Avocado Salad
Ingredients
Dressing:
- 2 limes (juiced)
- 2 Tablespoons olive oil (extra virgin )
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne (if desired)
For Topping:
- 1/4 cup cotija cheese (crumbled, or feta)
- 2 Tablespoons cilantro (chopped )
Instructions
- In a small bowl, whisk together the juiced 2 limes, 2 Tablespoons olive oil , 1 teaspoon kosher salt, 1 teaspoon ground cumin, and 1/4 teaspoon cayenne.
- Add 2 15-ounce cans chickpeas, 3 avocados, 2 jalapenos and 2 Tablespoons shallots to a large bowl. Pour dressing over this mixture and toss gently to combine.
- Top with 1/4 cup cotija cheese and 2 Tablespoons cilantro and serve.
Notes
- To keep the avocado from browning, cover the salad with plastic wrap and press down gently so that the wrap comes in contact with the salad.
- Another way to prevent the avocado from browning is to combine all the salad ingredients except for the avocado. Then toss the avocado with the dressing on it’s own, so that it gets nicely coated with the lime juice. Then add the avocado to the salad.
- Any leftovers should be consumed within 2 days to ensure optimal taste and quality. Note that avocado will begin to darken once it is exposed to air. It is still ok to eat, however, it won’t look as fresh and vibrant.
-
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
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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