The packability of this easy vegan desk lunch keeps me making it week after week. One can of chickpeas, one super ripe avocado and a smoky cumin and oregano vinaigrette takes this salad over the top. It keeps all week in the fridge for simple lunches!
If there's anything a can of chickpeas can't do, we haven't found it here at Bean Recipes. They can be mock tuna salad if they want, they can be incredible bean burgers, and they can even be meatless tacos! Today, they're a hearty salad full of so much flavor that you won't miss the meat! And, the ingredients here are sturdy enough to last for a week's worth of meal prep in the fridge!
Ok, I know I'm incredibly lucky to have an avocado tree in my backyard, but I would buy two small avocados for this recipe every week if I didn't! The rest of the spices in the vinaigrette are pantry staples: lemon juice, garlic, ground cumin, oregano and olive oil.
Ingredients for Chickpea Avocado Salad
- Chickpeas. One 15-ounce can of chickpeas, drained and rinsed. You can also use 1 ¾ cup cooked chickpeas from my instant pot chickpeas recipe.
- Red Onion. We need one very small red onion, or one-quarter of a regular size red onion. Thinly slice it into half moons by slicing off the ends, place it flat-side down and slice against the grain, thinly.
- Lemon Juice. Three tablespoons of lemon juice; freshly squeezed is best but I'll allow bottled because we don't need the zest here.
- Garlic. One clove of fresh garlic, minced very finely.
- Sugar. A very small amount of granulated sugar balances the acidity in the vinaigrette.
- Cumin. Half a teaspoon of dried ground cumin.
- Oregano. Half a teaspoon of dried oregano that you crumble in your fingers to release the oils as you add it to the salad.
- Olive Oil. This recipe is for a raw bean salad, so I really recommend a high-quality extra virgin olive oil.
- Avocados. Two small or one large ripe avocado.
- Cilantro. My favorite way to garnish this chickpea avocado salad is with a few handfuls of cilantro, finely chopped. If you would rather use fresh parsley, that's fine too.
First, rinse and drain one can of chickpeas. Set aside.
Meanwhile, to the bottom of your serving bowl, add the thinly sliced red onions. Stir in the lemon juice and let them rest for 15 minutes. This brief rest softens the bite of the raw onion.
After 15 minutes, add the spices: garlic, salt, pepper, sugar, cumin, and oregano to the bowl. Whisk to combine and coat the onions in all of the spices.
Slowly drizzle in the olive oil while whisking.
Once the onions are fully coated in the olive and spices, the base of your salad is done.
Finally, stir in the diced avocado, chickpeas, and fresh cilantro. Toss together very well and serve.
This chickpea avocado salad keeps for 5 days in the fridge in a tightly sealed container. The aroma of the raw onions can escape and sneak into other food in the fridge, so be sure to store it in an air-tight container. A bowl covered with plastic wrap just isn't strong enough.
I like to pre-portion this into 5 small lunch containers for quick grab and go lunches all week. This salad is great cold from the fridge or at room temperature.
FAQ: Chickpea Avocado Salad
I like this salad chilled, straight from the fridge. When I pack it for lunch, I often add some cherry tomatoes and some big lettuce leaves for scooping. For dinner, it's great as a side dish alongside grilled chicken or fish.
Chickpeas are full of fiber and are a great source of plant-based protein. Combined with the healthy fat from the avocado and olive oil and the antioxidants from the onions and herbs, this is the healthiest lunch ever! Check the recipe card below for full nutritional information.
Yes, this red onion dressing is so good on anything. Just slice the red onions and let them soak in the lemon juice for 15 minutes. Add the minced garlic clove, salt, pepper, sugar, cumin, oregano and olive and whisk to combine. Pour over any salad greens, or fish or chicken after baking.
Yes, this chickpea avocado salad recipe is fully vegan. Check out all of my vegan bean recipes.
- 1 15-ounce can of chickpeas
- ¼ of a red onion, sliced into thin half moons
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon granulated sugar
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ⅓ cup olive oil
- 2 small ripe avocados, peeled and diced
- ½ cup chopped cilantro
- Drain and rinse the chickpeas, and set aside.
- In a serving bowl, add the thinly sliced red onions and lemon juice. Stir to coat and let sit for 15 minutes to soften the onion.
- Next, add the garlic, salt, pepper sugar, cumin, oregano to the bowl and whisk to dissolve.
- Finally, slowly drizzle in the olive oil while whisking.
- Stir in the diced avocado and cilantro, and serve.
Storage: This chickpea avocado salad keeps for 5 days in the fridge in a tightly sealed container.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 277mgCarbohydrates: 27gFiber: 10gSugar: 5gProtein: 8g