Vegan Chickpea Salad Avocado Recipe

I absolutely adore this recipe because it’s like a vibrant party of flavors and textures in every bite, with creamy avocado, zesty lemon, and a kick from the garlic and cilantro. Plus, it’s super easy to throw together, making it my go-to dish for impressing friends or just treating myself to something fresh and delicious!

I love making colorful plates that are as nutritious as they are tasty. My Vegan Chickpea Salad with Avocado incorporates the creamy richness of ripe avocado with the almost meaty texture of chickpeas.

Adding cherry tomatoes and fresh cilantro really kicks the salad up a notch in terms of flavor. And you can’t go wrong with a dressing of lemon juice, extra-virgin olive oil, and a hint of garlic.

Vegan Chickpea Salad Avocado Recipe Ingredients

• Chickpeas: Rich in protein and fiber, they add heartiness and nutrition.
• Avocado: Creamy texture with healthy fats, enhances smoothness and richness.
• Red Onion: Adds a sharp, tangy flavor with antioxidants.
• Cherry Tomatoes: Sweet and juicy, they provide vitamin C and enliven the salad.
• Cilantro: Offers a fresh herbaceous note and is great for digestion.

Vegan Chickpea Salad Avocado Recipe Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

How to Make this Vegan Chickpea Salad Avocado Recipe

1. In a big mixing bowl, combine the chickpeas that have been drained and rinsed, and the diced avocado, finely chopped red onion, and halved cherry tomatoes.

2. In the bowl with the other ingredients, add the chopped fresh cilantro.

3. In a tiny bowl, mix with a whisk the fresh lemon juice, extra-virgin olive oil, and minced garlic.

4. In the big bowl, combine the chickpeas and the rest of the ingredients. Pour in the copious amounts of lemon dressing you have just made.

5. Combine the ingredients in the salad by tossing gently. Ensure that all components are evenly coated with the dressing.

6. Taste for seasoning with salt and pepper. The salad may require more than you think.

7. Allow the salad to sit for about 10 minutes so that the flavors can meld together.

8. Try the salad and modify the seasoning if needed.

9. Put the salad in a serving dish, if you want.

10. Immediate service is suggested, but you may also refrigerate the dish for later enjoyment. Just know that the avocado may darken over time.

Vegan Chickpea Salad Avocado Recipe Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Whisk
4. Chef’s knife
5. Cutting board
6. Can opener (if needed for chickpeas)
7. Measuring cups and spoons
8. Mixing spoon or salad tongs
9. Serving dish (optional)

FAQ

• Q: Can I use dried chickpeas instead of canned?
  • A: Yes, you can cook dried chickpeas from scratch. Use about 1/2 cup of dried chickpeas to yield the equivalent needed for this recipe once cooked.

• Q: How long can I store the salad in the fridge?
  • A: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. The avocado may start to brown slightly, but it will still taste good.

• Q: Can I substitute the cilantro with another herb?
  • A: Yes, if you don’t like cilantro or don’t have it on hand, fresh parsley or basil can be great substitutes.

• Q: What can I serve with this chickpea salad?
  • A: This salad is perfect as a light lunch on its own, but you can also serve it with pita bread, as a filling in wraps, or alongside grilled vegetables.

• Q: Is there a substitute for avocado if I’m not a fan?
  • A: If you prefer not to use avocado, you could substitute with diced cucumber or zucchini for a similar fresh texture.

Vegan Chickpea Salad Avocado Recipe Substitutions and Variations

Chickpeas: Substitute with white beans or black beans for a different texture and flavor.
Substituting cucumber for avocado results in a dish that is not nearly as rich and creamy, but that is still satisfying in texture and flavor. I recommend this tweak especially if you’re using the mix-in option and want to keep your dish from being too heavy.
Use green onions or shallots instead of red onion for a milder flavor.
Cilantro: Substitute fresh parsley or basil for cilantro if cilantro is not preferred.
Avocado oil or sunflower oil can serve as suitable substitutes for olive oil, and both these oils are healthy options.

Pro Tips

1. For extra flavor, roast the chickpeas in the oven at 400°F (200°C) for about 20 minutes before adding them to the salad. This will add a nice crunch and a nutty taste to the dish.

2. To prevent the avocado from browning, toss the diced avocado in some of the lemon juice before combining it with the rest of the ingredients.

3. If you want to add more texture and flavor, consider including some toasted nuts or seeds, such as pumpkin seeds or sunflower seeds, to the salad.

4. For an added kick, mince a small chili pepper or add a pinch of red pepper flakes to the lemon dressing.

5. Allow the salad to sit at room temperature rather than in the fridge for the 10 minutes of melding. This helps bring out the flavors and keeps the avocado from firming up too much.