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Chickpea Avocado Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 250
A creamy, protein-packed salad combining chickpeas, avocado, and fresh herbs, perfect as a dip or light meal.

Ingredients

Canned Goods

  • 1 can chickpeas (15 oz / 400 g, drained and rinsed)
  • 1 piece ripe avocado
  • 0.5 cup dill pickles (finely chopped)
  • 1 stalk celery (finely chopped)
  • 1 green green onion (thinly sliced)
  • 0.5 cup radishes (thinly sliced (optional))
  • 2 tbsp fresh parsley (chopped (or dill/chives), or 1 tsp dried)
  • 0.5 cup Greek yogurt
  • 1 tbsp mustard (Dijon or yellow)
  • 0.25 tsp salt (plus more to taste)
  • to taste black pepper
  • 1-2 tsp pickle juice or lemon juice (optional)

Instructions 

  • Drain and rinse chickpeas; chop pickles, celery, onion, radishes, and herbs.
  • Mash chickpeas and avocado until chunky and scoopable.
  • Add remaining ingredients and mix gently until creamy.
  • Taste and adjust seasoning; add a splash of pickle or lemon juice if desired.
  • Serve immediately or chill for 10 minutes for best texture.

Notes

This salad is versatile and can be enjoyed as a dip, in sandwiches, wraps, or over greens.
Calories: 250kcal
Cost: $8
Course: Salad
Keyword: Avocado, Chickpeas