This Chickpea and Avocado Salad is light, refreshing, and super easy to make. It's perfect for summer potlucks and cookouts.

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bowl full of chickpea and avocado salad.

This Chickpea and Avocado Salad is a perfect side dish or light lunch option for those hot summer days. It’s delicious, refreshing, and packed with nutrients.

bowl filled with chickpea and avocado salad.

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It gets really hot down here in the south for summer. So, I’m always looking for light and filling meals and side dishes that don’t require cooking. And, this recipe is the perfect way to make that happen!

If you are looking for more no-cook summer dishes then this Cabbage Apple Salad or this Cucumber Carrot Salad.

Ingredients

This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.

bowls of salt, pepper,olive oil, tomatoes, chickpeas, cilantro, red onion, lemon juice, feta cheese, and avocado on a counter.

chickpeas – I used canned chickpeas. They need to be soft, not dried.
large avocado – Make sure to grab a soft and slightly soft avocado.
cherry tomatoes – Grape tomatoes can also be used.
red onion – A sweet onion also makes a great addition to this salad.
fresh cilantro – Not a fan of cilantro? Use fresh parsley or basil instead.
crumbled feta cheese – You can also use blue cheese or parmesan cheese.
olive oil – Canola oil, avocado oil, or even vegetable oil can be used.
lemon juice – Fresh lemon juice tastes best, but bottled can be used.
Salt and black pepper

Instructions

This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.

avocados, chickpeas, tomatoes, red onion, and cliantro in a glass bowl.

Add the vegetables and peas to a large bowl.

ingredients for a salad being mixed in a large glass bowl.

Then add the lemon juice, olive oil, and seasonings and toss to coat.

Storage

Store the leftover salad in an airtight container or covered with plastic wrap in the fridge for 2-3 days.

Wendy’s Test Kitchen Tips

There are so many different things that you can add to this salad, you can add diced or sliced cucumbers, sesame seeds, or your favorite nuts.
This salad is best served freshly made. I don’t recommend making it too far in advance.
If you plan to make this salad for meal prep or in advance use a less ripe avocado so it doesn’t break down too quickly.

Looking for other salad recipes like this chickpea and avocado salad? Try these: