Up your salad game with this nutritious and flavour-packed chickpea salad with avocado, cucumber, creamy feta, tomatoes and rocket, tossed in a zesty honey mustard dressing.
Ready to eat in just 10 minutes, this salad is perfect served on its own, or as a side to your favourite meal.
This healthy and delicious chickpea and avocado salad is one of the easiest salad recipes to make! Just shake the dressing, chop, mix and serve – and have this salad on the table in just 10 minutes!
Like my Cypriot grain salad, beetroot and feta salad, and healthy tuna salad, this avocado chickpea salad makes a delicious light lunch, addition to a BBQ, or serve as a side dish to your favourite fish or meat dish for a quick and easy family dinner.
Why You’re Going To Love This Recipe
- Quick and easy recipe – this avocado chickpea salad is ready in just 10 minutes and there is no cooking required!
- Packed with flavour – with crunchy vegetables, smooth creamy feta and a sweet zingy lemon mustard dressing, this is definitely not a boring salad!
- Vegetarian – this chickpea salad is vegetarian, making it a great meat-free option whether you are vegetarian or just choosing to eat less meat.
- Flexible recipe – don’t like feta? Use goats cheese or halloumi instead. Not a fan of onion? Leave it out or add spring onions or chives instead.
- Conventional and Thermomix – both methods are written in the recipe card at the end of the post.
What You Need
You need a handful of crunchy fresh vegetables, feta cheese and pantry staples to make this chickpea avocado salad with lemon honey dressing.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Salad
- Chickpeas – rinsed and drained.
- Cherry tomatoes – or grape tomatoes. I love using cherry tomatoes for their sweet flavour, however any ripe tomatoes would work in this salad, just cut them into small bite-size pieces.
- Cucumber – either a Lebanese cucumber or half a continental cucumber.
- Avocado – use a firm but ripe avocado.
- Red onion – finely diced red onion adds extra flavour.
- Rocket – also known as arugula or rucola. These peppery leaves work so well with the creamy feta and honey dressing. Substitute with baby spinach leaves if you prefer.
- Feta – soft feta cheese like creamy Danish feta works best in this salad.
For The Dressing
- Olive oil – regular or extra virgin olive oil.
- Balsamic vinegar – use a good brand of balsamic vinegar for the perfect sweet-tart taste.
- Lemon juice – I recommend using fresh lemon juice, if possible.
- Dijon mustard – this adds a background flavour to the salad dressing.
- Honey or maple syrup – use your favourite honey or substitute with maple syrup.
- Garlic – 1 clove of fresh garlic, or 1 teaspoon jarred minced garlic.
- Salt and pepper – to taste.
Equipment Required
No fancy equipment required to make this delicious chickpea salad!
- Chopping board and knife – for preparing the vegetables.
- Large bowl – for mixing / serving the salad.
- Jam jar or small bowl – for mixing the salad dressing, or a Thermomix.
Step By Step Instructions
This salad with chickpeas and avocado is as easy as 1,2,3 to make!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prepare The Salad Ingredients
Place the drained chickpeas, chopped cherry tomatoes, sliced cucumber, sliced avocado, chopped red onion, rocket and feta into a large bowl.
Step 2 – Make The Salad Dressing
In a small jar, place the olive oil, vinegar, lemon juice, mustard, honey or maple syrup, crushed garlic, salt and pepper and shake until creamy and combined.
Step 3 – Combine The Dressing With The Salad
When ready to serve, give the dressing another shake and then pour half of the dressing over the salad. Toss until the salad is combined.
Taste, and if you’d like extra dressing, add a little more. Serve immediately!
Expert Tips
- This chickpea salad with avocado is best served immediately.
- Leftover salad dressing – any leftover salad dressing can be stored in a jar in the fridge for up to 3 days.
- Leftover salad – this salad is best served immediately after making as the cut avocado can turn brown and the other vegetables can start to wilt in the dressing. However, if you do have any leftover salad, it will keep in an airtight container in the fridge for up to 2 days. Best to store salad without the dressing added, if you want to keep some aside for the next day or two.
- This recipe is not suitable for freezing.
FAQs
No, canned chickpeas are already cooked so can be eaten straight out of the tin!
Yes, it is recommended that you rinse chickpeas as the liquid they are stored in is salty and rinsing them will remove a lot of this salt.
You can easily test if an avocado is ripe: gently press the avocado. If it gives just slightly, then it’s ripe. If it’s very soft, then it’s overripe.
Want more healthy and delicious salad recipes? Try these popular salads:
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Chickpea Salad With Avocado
A healthy and flavour-packed chickpea salad with avocado, tomato, feta, cucumber, rocket and red onion drizzled with a simple dijon vinaigrette dressing
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Servings: 6 serves
Calories: 212kcal
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Notes
- This salad is best served immediately.
- Leftover salad dressing – any leftover salad dressing can be stored in a jar in the fridge for up to 3 days.
- Leftover salad – this salad is best served immediately after making, as the cut avocado can become brown and the other vegetables can start to wilt in the dressing. However if you do have any leftover salad, it will keep in an airtight container in the fridge for up to 2 days. Best to store salad without the dressing added if you want to keep some aside for the next day or two.
- This recipe is not suitable for freezing.
Nutrition
Calories: 212kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 229mg | Potassium: 386mg | Fiber: 3g | Sugar: 6g | Vitamin A: 559IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 1mg
