Looking for a light, refreshing, and protein-packed dish that’s perfect for spring? This Chickpea and Avocado Spring Salad is bursting with seasonal flavors, plant-based nutrition, and a creamy zest that keeps you coming back for more. It’s easy to prepare, great for meal prep, and ideal for lunch, dinner, or as a vibrant side.
Why You’ll Love This Salad
This salad combines the creamy richness of avocado with the nutty bite of chickpeas and the crisp freshness of seasonal vegetables. Whether you’re vegan, vegetarian, or just looking to add more wholesome meals to your menu, this recipe checks all the boxes.
- ✅ High in fiber and plant-based protein
- ✅ Gluten-free and dairy-free
- ✅ Takes less than 15 minutes to make
- ✅ Perfect for springtime gatherings or weekday lunches
Ingredients You’ll Need
Here’s what goes into making this delightful Chickpea and Avocado Spring Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley or cilantro, chopped
- Juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
Optional Add-ins: Crumbled feta, arugula, sprouts, or radishes can elevate flavor and texture.
How to Make It
Step 1: Prep the Ingredients
Rinse and drain the chickpeas. Dice the avocado, tomatoes, cucumber, and red onion. Chop your herbs.
Step 2: Make the Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Step 3: Assemble the Salad
In a large mixing bowl, combine the chickpeas, avocado, vegetables, and herbs. Pour the dressing over and toss gently to coat.
Step 4: Serve Fresh
Serve immediately or chill for 30 minutes for a more infused flavor.
Tips for the Perfect Spring Salad
- Use ripe avocado for the creamiest texture.
- Massage kale or spinach into the salad for a heartier base if desired.
- Add a grain like quinoa or couscous to turn this into a complete meal.
- Meal prep tip: Add avocado just before serving to keep it from browning.
Health Benefits of Chickpeas and Avocados
Chickpeas are a great source of plant-based protein, fiber, and iron, supporting heart and digestive health. Avocados, rich in healthy fats, potassium, and antioxidants, promote skin health and help with nutrient absorption. Together, they make this salad not just tasty but highly nourishing.
Frequently Asked Questions (FAQs)
Can I make this salad ahead of time?
Yes, but for best results, add the avocado just before serving to prevent browning.
How long will this salad keep in the fridge?
It stays fresh for up to 2 days in an airtight container. If storing longer, keep the avocado and dressing separate.
Can I use dried chickpeas instead of canned?
Absolutely! Soak and cook dried chickpeas beforehand. They’re more cost-effective and let you control the texture.
Is this salad good for weight loss?
Yes. It’s low in calories, high in fiber, and keeps you full longer—ideal for weight management.
What protein can I add for a non-vegan option?
Grilled chicken, boiled eggs, or tuna pair well and boost the protein content.
Conclusion
This Chickpea and Avocado Spring Salad is everything a spring dish should be—vibrant, clean, flavorful, and nourishing. Whether you serve it as a side, main dish, or picnic-ready snack, it’s sure to satisfy and refresh. Easy to customize and packed with goodness, it’s a must-have in your spring recipe collection.
