Easy Avocado Chickpea Salad: A Delicious, Simple, and Versatile Recipe

Easy Avocado Chickpea Salad: A Delicious, Simple, and Versatile Recipe

If you’re on the lookout for a recipe that not only tantalizes your taste buds but also looks like a feast for the eyes, search no more! Today, I bring you a delightful culinary creation that ticks all the boxes – it’s delicious, visually appealing, simple to make, filling, and requires just five ingredients. What’s more? You can prepare it in advance, and it offers the flexibility of being either plant-based or protein-packed with the addition of canned tuna.


  • 1 x 400 g can chickpeas, drained and rinsed
  • 1 medium ripe avocado, peeled, pitted, and mashed
  • 1 cup cherry tomatoes, halved
  • Juice of 1 medium lemon
  • Handful of fresh cilantro, chopped
  • Optional:150 grams canned tuna in water drained
  • Sea salt and fresh cracked pepper to taste


  1. In a mixing bowl, combine the mashed avocado with the freshly squeezed lemon juice.
  2. Stir in the chickpeas, cherry tomatoes, and tuna if desired.
  3. Toss in the freshly chopped cilantro, and sprinkle with a pinch of sea salt and black pepper.
  4. Mix the ingredients thoroughly, ensuring the flavors meld together perfectly.

Voila! Your Avocado Chickpea Salad is ready to be devoured.

This dish not only appeals to your taste buds but also offers a visual feast. The vibrant colors of the avocado, tomatoes, and cilantro create a picturesque plate that’s a delight to the eyes – after all, they say you eat with your eyes first!


One of the standout features of this recipe is its versatility. For those opting for a plant-based meal, this salad is a winner. However, if you’re in the mood for an extra protein boost, simply add canned tuna. The choice is yours, and the result is equally scrumptious either way.

Make-Ahead Tip

Busy schedules call for convenient meals. Fortunately, this Avocado Chickpea Salad allows for easy prep in advance. You can chop the tomatoes, and cilantro, and have your chickpeas (or tuna) ready to go. When it’s time to indulge, simply add the mashed avocado and lemon juice. This not only saves time but ensures your salad stays fresh and delicious for up to 2-3 days in the fridge.

Share Your Culinary Masterpiece: If you decide to give this recipe a try, don’t forget to share your culinary masterpiece! Tag me at @baxter_basics_pt and let me know how this Avocado Chickpea Salad brought a burst of flavor to your table. Happy cooking! 👩‍🍳