Chickpea Avocado Salad with Cherry Tomatoes

Okay, picture this: a bright, sunlit kitchen, summer vibes, and you craving something fresh but hearty. That’s exactly how I stumbled upon this Chickpea Avocado Salad with Cherry Tomatoes. It’s like biting into summer itself—creamy avocado, juicy cherry tomatoes bursting with sweetness, and chickpeas adding a satisfying, nutty bite. The flavors just dance together, and the colors? Pure sunshine on a plate. It’s one of those recipes you can whip up in minutes but feel like you spent hours on. Plus, it’s super forgiving, so don’t stress if your avocado is a tad overripe or if your tomatoes aren’t perfectly round. I’m loving how this salad blends simplicity and flavor—you gotta try it soon!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Ingredients

For the Main Dish:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large ripe avocado, peeled and diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro or parsley, chopped

For the Dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey or agave syrup
• 1/2 tsp cumin
• Salt and black pepper, to taste

How I Make It

Step 1:

Start by rinsing your chickpeas really well under cold water. This helps cut down any canned flavor and makes them taste fresh. Then, pop them in a medium bowl. Their firm yet creamy texture is the perfect base for this salad.

Step 2:

Add in the diced ripe avocado. If you’re unsure about avocado ripeness, a gentle squeeze should feel slightly soft but not mushy. You want creamy chunks, not guacamole mush—unless that’s your vibe!

Step 3:

Halve the cherry tomatoes next. Their juicy pop is what really brings this salad to life—plus those ruby red colors make it a feast for the eyes. Add the finely chopped red onion and fresh herbs to the bowl.

Step 4:

Whisk together your olive oil, lemon juice, honey, cumin, salt, and pepper in a small bowl or jar. The lemon juice brightens everything, and cumin gives a toasty earthiness that’s just *chef’s kiss*.

Step 5:

Pour the dressing over the salad and gently toss everything together. Be careful not to mash the avocado—you want those chunky textures to shine.

Step 6:

Give it a quick taste and adjust salt or lemon juice if needed. Serve immediately, or cover and chill for a bit if you prefer it cooler.

Variations & Tips

• Swap cilantro for fresh basil or mint for a different herbal twist.
• Add crumbled feta or goat cheese for a creamy, tangy punch.
• Throw in some toasted pine nuts or pumpkin seeds for crunch.
• Use lime juice instead of lemon for a more zesty tang.
• If you want more protein, toss in some cooked quinoa or shredded chicken.
• Don’t have cherry tomatoes? Regular tomatoes chopped into bite-sized pieces work just as well.

How I Like to Serve It

This salad is fantastic as a light lunch with some crusty bread or pita on the side. It’s also a refreshing side dish at BBQs or summer picnics, offering a bright contrast to grilled meats or veggies. For a quick weeknight dinner, I like it on top of mixed greens or stuffed inside a warm tortilla wrap—so versatile!

Notes

• Store leftovers in an airtight container in the fridge for up to 1 day—avocado tends to brown, so best eaten fresh.
• If the salad sits a while, just give it a gentle toss before serving to redistribute the dressing.

Closing: This Chickpea Avocado Salad is one of those foolproof recipes that’s fresh, flavorful, and always hits the spot when you want something quick and satisfying.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.