Protein-Packed Avocado Chickpea Salad

Savor our Protein-Packed Avocado Chickpea Salad—fresh, creamy, and loaded with plant-based goodness for a healthy, filling meal anytime.

What Makes This Recipe So Special

This Protein-Packed Avocado Chickpea Salad is a wholesome, flavorful dish that checks all the boxes for a healthy lifestyle. It’s quick to make, full of plant-based protein, and bursting with fresh ingredients like avocado, cucumber, and lime. Whether you’re vegan, vegetarian, or just looking for a light yet satisfying meal, this salad delivers both nutrition and taste.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
1 small cucumber, diced
2 tablespoons fresh cilantro or parsley, chopped
1 clove garlic, minced
Juice of 1 lime (about 2 tablespoons)
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
Optional: 2 tablespoons nutritional yeast or crumbled feta-style vegan cheese

Step-by-Step Instructions

1. In a large bowl, mash roughly half the chickpeas with the back of a fork or potato masher, leaving some whole for texture.
2. Add the diced avocado to the bowl and gently mash together with chickpeas until creamy with some chunks remaining.
3. Stir in cherry tomatoes, red onion, cucumber, cilantro (or parsley), and minced garlic.
4. Drizzle lime juice and olive oil over the mixture, then season with salt and pepper.
5. Add nutritional yeast or vegan cheese if desired, and mix well to combine.
6. Taste and adjust seasoning—add more lime, salt, or pepper as needed.
7. Serve immediately or chill in the fridge for 15–20 minutes to let flavors meld.

Servings And Timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 2
Calories: Approx. 320 kcal per serving

Variations

• Add Grains: Toss in cooked quinoa or bulgur for added bulk and extra protein.
• Spicy Kick: Include diced jalapeño or a pinch of red chili flakes.
• Leafy Greens: Serve over a bed of spinach, arugula, or kale.
• Different Beans: Swap chickpeas for white beans or black beans for a change.
• Cheesy Option: Use traditional feta if not following a vegan diet.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 2 days. Stir well before serving. This salad is best enjoyed fresh due to the avocado’s tendency to brown, though adding extra lime juice can help preserve color.

FAQs

Can I Make This Salad Ahead Of Time?

Yes, but for the best texture and color, add avocado just before serving.

Is This Salad Good For Meal Prep?

It can be, especially if you keep the avocado separate until ready to eat.

What Can I Use Instead Of Avocado?

Mashed sweet potato or hummus offers a creamy texture as an alternative.

Can I Add More Protein?

Absolutely. Add grilled tofu, tempeh, or even a scoop of protein-rich grains like quinoa.

Is It Kid-Friendly?

Yes, the mild flavors and creamy texture are generally kid-approved.

Can I Use Dried Chickpeas Instead Of Canned?

Yes, just cook them first until tender. You’ll need about 1.5 cups cooked chickpeas.

What Herbs Work Best?

Cilantro and parsley are great, but fresh dill or mint also pair nicely.

Is It Gluten-Free?

Yes, this salad is naturally gluten-free.

How Do I Keep Avocado From Browning?

Extra lime juice helps slow browning. Store in an airtight container with plastic wrap pressed directly onto the salad.

Can I Add Other Vegetables?

Definitely. Try bell peppers, grated carrots, or shredded cabbage for added crunch.

Conclusion

Protein-Packed Avocado Chickpea Salad is a vibrant, satisfying dish that offers a nourishing meal in just minutes. Perfect for busy days or relaxed evenings, it combines healthful ingredients and bold flavors to keep you energized and full. Give this recipe a try—you won’t miss the meat!