10 minute avocado chickpea salad


One of the reasons why I love this salad so much is because aside from being nourishing and super tasty, it's SO FREAKIN' easy to put together - It'll take you 15 to put together (at the most!) and the results are truly rewarding.

It's perfect on its own, as a side dish or served over crackers - You can make it without the avocado up to 24 hours in advance and fold in the avocado just before serving.

Sometimes for a crunch, I like to add toasted sunflower seeds. Go ahead and try it out yourself!

You won't be disappointed.


  • 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 greek yogurt
  • 1 tablespoon olive oil
  • 1 ripe avocado
  • Salt & pepper to taste


  1. Roughly chop the chickpeas and place in a bowl. Add the minced herbs and scallions to the chickpeas and give a quick toss.
  2. In a separate bowl, whisk together the yogurt, lemon juice, and olive oil.
  3. Cut the avocado in half, remove the pit, and cut each half into small cubes.
  4. Place in the bowl and pour the yogurt mixture over the chickpeas and avocado.
  5. Toss until well combine. Taste and add salt/pepper to your preferred taste.