5-Ingredient Avocado & Chickpea Salad
Before We Start: Why I Love Throwing This Together
Okay, I have to confess—this 5-ingredient avocado & chickpea salad is what I make when the fridge looks about as empty as my motivation after a long week. You know those days when everything’s chaos, you’re too hungry to wait, and you still kind of want something vaguely healthy? That’s when this comes out. I think I first made it for a friend’s impromptu summer lunch, and she still texts me for the recipe when her kids demand, as she puts it, “something green that’s not lettuce again.” Honestly, it’s one of those meals that makes you feel vaguely accomplished even if—like me—you’ve just realized you’re out of proper salad bowls and end up eating it from an old mixing bowl. Not judging. Actually, a little tip here: Works just as well on a plate, in a pita, or chucked straight onto toast if you don’t want to fuss with dishes. Too real?
Why You’ll Love This (and When to Make It)
I make this when my brain’s fried but I still want something brighter than toast. My family goes absolutely wild for this (well, apart from my youngest who claims avocado is “too green,” but she doesn’t count today.) Sometimes I throw in extra lemon if the avocados are slightly mushier than planned (saves the day, trust me). And if you’ve ever stood in the kitchen picking chickpeas out of the can with your fingers, well, this is your recipe—no judgement here. It’s practically made for lazy days or for those of us who forgot we had guests coming round! Plus, it’s filling but not heavy—you know that elusive sweet spot?
What You’ll Need (a.k.a. What’s Lurking in Your Pantry)
- 1 big ripe avocado (or 2 smaller ones, or even one that’s a bit past its prime – honestly, slightly soft is better for mashing; if they’re too firm, on second thought just cube them)
- 1 can (about 400g or 15 oz) chickpeas (drained and rinsed—I’ve totally used home-cooked ones if I’m feeling ambitious, but 99% it’s canned. My grandma swears by Brand X, but anything works.)
- 1 handful cherry tomatoes (or two; I sometimes just chop up a regular tomato, whatever’s starting to wrinkle in the fruit bowl. Grape tomatoes, plum tomatoes—it’s all fair game.)
- Juice of 1 lemon (Or lime, or a big glug of bottled lemon juice if you’re desperate. No judgement. Actually the lime is really zingy if you want a tweak.)
- Salt & pepper to taste (how much is up to you—I usually start with a big pinch and sneak a taste…then add more!)
Optional extras when I feel fancy or need to clear the fridge: diced red onion, a sprinkle of feta, or a few torn basil leaves (sometimes I throw in coriander, but that divides the room in my house…)
How to Actually Throw It All Together
- Peel and pit your avocado. Scoop the flesh into a bowl and give it a rough mash with a fork. Don’t stress about lumps, unless you fancy it super smooth.
- Tip in your rinsed chickpeas. At this point, I usually grab a potato masher and just bash everything together a bit—personal preference. If you like it chunkier, be gentle; for a creamier salad, mash more (I swear I once over-mashed and ended up with a spread, which was actually not half bad on toast!).
- Slice those cherry tomatoes in half, or quarters if you want each bite to have a surprise (sometimes this step feels endless but it’s kinda therapeutic if you’ve got a good podcast on).
- Add the tomatoes to the bowl, then squeeze over the lemon juice. This is where I start to sneak little tastes. Salt and pepper—be generous; this is where the flavor comes alive. Give it all a gentle mix (don’t worry if it looks a bit weird at this stage—it always comes together, promise).
- Taste again (very important step, clearly). More salt? More lemon? Go wild. Actually, once I accidentally dumped in chili flakes—spicy but surprisingly good!
Notes From My Kitchen (And What They Don’t Tell You)
- If your avocado’s very firm, cube it instead of mashing—otherwise it turns weirdly rubbery. Trust me, I learned this the hard way.
- If you forget to rinse the chickpeas, they taste a bit tinny—I’ve done it, it’s not the end of the world, but better to rinse if you remember!
Variations I’ve Tried (Some are Winners, Some Not So Much)
- Add a crumbling of feta or cotija cheese for a creamier, salty bite (if you like cheese, obviously!).
- Chopped fresh herbs like dill or mint—though mint was a bit odd with chickpeas, if I’m honest. Dill’s the clear winner.
- I once tossed in canned corn—unusual, but not unpleasant, sort of like summer in a bowl. My partner said it was “interesting,” so take that as you will.
- Trying to make it hot and soupy? It…doesn’t work. Don’t try microwaving the whole bowl. Just don’t.
Gear Chat: You Don’t Need Fancy Tools
You could use one of those fancy avocado slicers everyone on TikTok raves about, or just a tablespoon and a regular old fork. No masher? Press your fork down hard a few extra times. I even tried using a pint glass to smush it once in a rush, which worked surprisingly well (just watch your knuckles!).
How to Store (But Ours Rarely Lasts That Long)
Pop any leftover salad (ha!) into an airtight box in the fridge. It’ll keep okay for a day (the lemon helps combat the browning), but honestly, in my house it never lasts the night—a midnight snack is nearly inevitable. If you want to prep it ahead, just leave out the avocado till right before serving for max freshness.
How We Serve It at Home (And a Bit Extra)
I love it just scooped onto crunchy seeded bread—weekend brunch perfection. The kids ask for pita pockets stuffed with salad, and occasionally we spoon it alongside grilled chicken (if I’ve remembered to defrost any!). Sometimes we throw avocado seeds at the compost bin for fun (pro garden tip: not everything sprouts!). For a different take, check what Cookie + Kate does with avocado salads. Genuinely worth a look!
A Few Hard-Earned Pro Tips
- Don’t rush the draining of chickpeas; I once tried skipping it and ended up with a weirdly watery salad. Pat them dry if you’ve got a sec.
- If you’re fighting with a stubborn avocado, just switch to cubes. Don’t risk a slip—my jury-rigged method once cost me a plaster (well, band-aid if you’re across the pond).
- Lemon juice right at the end keeps things greener (for a while anyway—you can’t win ‘em all!).
Some Real Questions People Have Asked Me
“Can I make this ahead for lunch boxes?” You totally can, just add the avocado at the last minute—or on top, and mix at lunch. It keeps better this way, otherwise you’ll get a bit of browning but it’s still edible.
“Is it okay with lime instead of lemon?” Absolutely. To be honest, it’s zingier—almost like a low-effort guac salad. Sometimes I can’t even tell the difference, especially if it’s gone quickly!
“Can I use black beans?” You can, though it tastes a bit different—kinda earthier, in my opinion. Still tasty, and good for changing things up (plus, black beans stick less to the fork for some reason).
“What if I hate tomatoes?” I mean, just skip them or swap in chopped cucumber, peppers, or even apples if you’re feeling wild. No salad police here. I once left all the veg out and just mashed avocado and chickpeas with loads of lemon—worked fine for me!
If you want more awesome salad ideas, I weirdly love Serious Eats’ salad guide for inspiration—that’s where I first got brave with chickpeas, honestly.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
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1In a large mixing bowl, combine the drained chickpeas, diced avocados, halved cherry tomatoes, and chopped red onion.
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2Drizzle the fresh lemon juice and extra virgin olive oil over the salad ingredients.
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3Gently toss all ingredients together until well mixed, being careful not to mash the avocado.
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4Season with salt and black pepper to taste.
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5Serve immediately as a main dish or side salad. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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