Chickpea Avocado Salad with Greek Yogurt and Fresh Herbs Recipe

Introduction

This Chickpea Avocado Salad is a creamy, flavorful dish perfect for a light lunch or snack. Made with Greek yogurt and fresh herbs, it blends the creaminess of avocado with the heartiness of chickpeas for a satisfying meal.

Ingredients

• 1 can chickpeas (drained – 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas)
• 1 ripe avocado
• ½ cup pickles (finely chopped, dill or regular)
• 1 rib celery (finely chopped)
• 1 green onion (chopped)
• ½ cup radishes (optional – thinly sliced)
• 2 tablespoons fresh herbs (like parsley, chives, dill, or 1 teaspoon dried)
• ½ cup Greek yogurt
• 1 tablespoon mustard (Dijon or yellow)
• ¼ teaspoon salt (plus more to taste)
• Black pepper, to taste

Instructions

1. Step 1: Drain and rinse the chickpeas, then place them in a large bowl with the ripe avocado. Mash together with a potato masher or sturdy fork until you reach a chunky, creamy texture. Avoid over-mashing to keep some bite.
2. Step 2: Add the finely chopped pickles, celery, green onion, radishes (if using), and fresh herbs to the mashed mixture.
3. Step 3: Stir in the Greek yogurt, mustard, salt, and black pepper. Mix gently until everything is combined and creamy. Taste and adjust seasoning. A splash of pickle juice can be added for extra brightness if desired.
4. Step 4: Serve immediately as a dip, or use it as a filling for sandwiches, wraps, or bowls.

Tips & Variations

• For extra zest, add a squeeze of lemon juice to brighten the flavors.
• Swap Greek yogurt for vegan yogurt to make this salad dairy-free.
• Mix in chopped cucumber or bell pepper for added crunch and freshness.
• Use fresh dill or parsley depending on your herb preference for varied flavor profiles.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly, so give it a gentle stir before serving. Reheat is not recommended; serve chilled or at room temperature for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can cook dried chickpeas yourself. Soak them overnight and cook until tender before using. This will give a fresher taste but requires more preparation time.

Is this salad suitable for meal prep?

Yes, it keeps well for up to 2 days, making it a great option for meal prep. Just keep it chilled and stir before serving to refresh the texture.

Chickpea Avocado Salad with Greek Yogurt and Fresh Herbs Recipe

Print Recipe

★★★★★

4.4 from 130 reviews

This Chickpea Avocado Salad is a creamy, nutritious, and refreshing dish made with mashed chickpeas and ripe avocado, combined with crisp vegetables and tangy Greek yogurt. Perfect as a dip, sandwich filling, or light meal, it offers a delightful blend of flavors and textures with fresh herbs and pickles adding brightness.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 can chickpeas (drained – 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas)
• 1 ripe avocado

Vegetables & Herbs

• ½ cup pickles (finely chopped, dill or regular)
• 1 rib celery (finely chopped)
• 1 green onion (chopped)
• ½ cup radishes (optional – thinly sliced)
• 2 tablespoons fresh herbs (like parsley, chives, dill, or 1 teaspoon dried)

Dressing & Seasoning

• ½ cup Greek yogurt
• 1 tablespoon mustard (Dijon or yellow)
• ¼ teaspoon salt (plus more to taste)
• Black pepper (to taste)

Instructions

1. Mash the chickpeas: Add the rinsed chickpeas and ripe avocado to a large bowl. Use a potato masher or a sturdy fork to mash them together until the mixture becomes chunky and creamy. Avoid over-mashing to keep some texture.
2. Add the rest: To the mashed chickpea and avocado mixture, add finely chopped pickles, rib of celery, green onion, thinly sliced radishes (if using), fresh herbs, Greek yogurt, mustard, salt, and black pepper. Gently fold all ingredients together until you achieve a creamy and well-combined salad. Taste and adjust seasoning accordingly. A small splash of pickle juice can be added to enhance brightness.
3. Serve: This versatile salad can be enjoyed as a dip with crackers or veggies, as a sandwich or wrap filling, or served over a bowl of greens for a light meal.

Notes

• For extra tang, add a splash of pickle juice before serving.
• Use ripe avocado for the creamiest texture.
• Radishes are optional but add a nice crunch and slight peppery flavor.
• Fresh herbs can be varied according to preference for different flavor profiles.
• Can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: chickpea salad, avocado salad, Greek yogurt salad, vegetarian salad, creamy chickpea avocado, healthy dip, Mediterranean salad