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.
