Easy Chickpea Avocado Salad: The Lazy Person’s Power Meal
You want a meal that’s stupidly easy, wildly nutritious, and actually tastes good? Congrats, you’ve hit the jackpot. This chickpea avocado salad takes less time to make than scrolling through your ex’s Instagram.
No fancy skills, no weird ingredients—just creamy avocado, protein-packed chickpeas, and a flavor bomb dressing.
It’s the kind of recipe that makes you look like a kitchen genius while doing the bare minimum. Ready to upgrade your lunch game without the effort?
Let’s go.
Why This Recipe Slaps
This salad is the ultimate multitasker. It’s creamy, crunchy, tangy, and filling—all at once. The avocado brings the richness, the chickpeas add heft, and the lemon dressing keeps it fresh.
Plus, it’s vegan, gluten-free, and meal-prep friendly. Basically, it’s the culinary equivalent of a mic drop.
Easy Chickpea Avocado Salad: The Lazy Person’s Power Meal
Course: Salad, Vegetarian2
servings10
minutes350
kcalIngredients
1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
1/4 red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro or parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice (or lime, if you’re feeling zesty)
Salt and pepper to taste
Optional: pinch of chili flakes for heat
Step-by-Step Instructions
- Smash the chickpeas: Dump them in a bowl and lightly mash with a fork. Leave some whole for texture—nobody wants mushy sadness.
- Add the avocado: Gently fold in the diced avocado. Pro tip: underripe avocado? Not today, Satan.
- Toss in the veggies: Throw in the red onion, cherry tomatoes, and cilantro. Mix like you mean it.
- Dress it up: Drizzle with olive oil, lemon juice, salt, and pepper. Add chili flakes if you’re spicy.
- Serve or stash: Eat immediately or refrigerate (but know the avocado will brown slightly—still tasty, though).
Storage Instructions
Store in an airtight container in the fridge for up to 24 hours. The lemon juice helps slow the avocado’s browning, but it’s not magic. FYI, this salad doesn’t freeze well—avocado turns into sad green mush.
Why This Salad is a Flex
It’s packed with plant-based protein, healthy fats, and fiber.
Chickpeas keep you full, avocado fuels your brain, and the veggies add vitamins without the guilt. Plus, it’s so easy you’ll actually make it instead of ordering takeout again.
Nutrition Facts (Per Serving)
- Calories: 350
- Protein: 10g
- Carbs: 30g
- Fiber: 12g
- Fat: 20g (the good kind)
Common Mistakes to Avoid
- Over-mashing the chickpeas: Texture matters. Leave some chunks.
- Using unripe avocado: Creamy > crunchy.
Always.
- Skipping the acid: Lemon juice brightens everything. Don’t be lazy.
Alternatives
- No chickpeas? White beans or lentils work.
- Hate cilantro? Parsley or basil are your friends.
- Want more crunch? Add cucumber or bell peppers.
FAQs
Can I make this ahead of time?
Yes, but eat it within 24 hours. The avocado will brown, but it’s still safe to eat.
Is this salad keto-friendly?
Not really.
Chickpeas have carbs. Swap them for diced chicken or tofu if you’re keto.
Can I add cheese?
Absolutely. Feta or goat cheese would be delicious.
IMO, cheese makes everything better.
Final Thoughts
This salad is the ultimate no-excuses meal. It’s fast, healthy, and tastes like you put in effort (even though you didn’t).
Perfect for lazy lunches, side dishes, or “I forgot to meal prep” emergencies.
Make it once, and it’ll become your go-to. Mic drop.
