Avocado Chickpea Salad | Naturally Ella

Avocado Chickpea Salad

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x



1 ½ cups cooked chickpeas, drained and rinsed

2 tablespoons minced flat-leaf parsley

2 tablespoons minced fresh dill

2 scallions, minced

2 tablespoons lemon juice

3 tablespoons mayo or greek yogurt

1 tablespoon olive oil

1 just-ripe California Avocados

Salt and pepper, to taste


  • Working in a couple of batches, roughly chop the chickpeas and place in a bowl. Add the minced herbs and scallions to the chickpeas and give a quick toss.
  • In a separate bowl, whisk together the mayo, lemon juice, and olive oil.
  • Cut the avocado in half, remove the pit, and cut each half into ¼” cubes (see note). Place in the bowl and pour the mayo mixture over the chickpeas and avocado. Toss until well combine. Taste and add salt/pepper to your preferred taste.
  • Serve on a sandwich or with crackers.


Tips + Tricks: Make the salad without the avocado up to 24 hours in advance. Fold in the avocado just before serving.

Use up leftover ingredients: herbs, chickpeas, mayo