Why I Love This Recipe

You know those weeks when you just want something fresh waiting in the fridge? This creamy avocado chickpea salad is exactly that. It’s loaded with crisp veggies, hearty chickpeas, and the creamiest herby avocado dressing that coats every bite. Whether you’re making it for meal prep or throwing together a quick lunch, it’s one of those recipes that leaves you feeling full, refreshed, and already looking forward to the leftovers.

Enjoying The Leftovers

This is one of those salads that makes opening the fridge at lunchtime feel like a win.

Storing:

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2–3 days. If already mixed, it will still keep for about 2 days, though the avocado dressing may slightly thicken or darken over time.

When you’re ready to eat:

Simply stir well and enjoy straight from the fridge. If the dressing thickens too much, you can loosen it with a small splash of water or lemon juice before serving.

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Chickpea Salad with Homemade Green Goddess Dressing

Enjoy a fresh and healthy Creamy Avocado Chickpea Salad made with crisp vegetables, herbs, and a rich coconut milk avocado dressing. It's perfect for a nutrient-dense, plant-based meal or side dish.
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Prep Time 30 minutes
Total Time 30 minutes
US M
Servings 3

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 2 persian cucumbers, cubed
  • 1 green onion, sliced
  • 1/2 pint grape tomatoes, halved
  • 1 cup spinach, chopped
For the dressing
  • 1/4 cup canned coconut milk
  • 2 small avocados
  • 2 tbsp olive oil
  • 1 handful fresh basil
  • 1 handful fresh parsley
  • 1 green onion
  • 1/2 lemon, juiced
  • 1/4 tsp salt
  • 2 cloves of garlic
US – M

Instructions

  • In a large bowl, combine the bell pepper, red onion, grape tomatoes, spinach, Persian cucumbers, green onions, and chickpeas.
  • To make the dressing, add the coconut milk, olive oil, avocado, fresh basil, fresh parsley, green onion, lemon juice, salt, and garlic to a blender or food processor. Blend until smooth and creamy.
  • If you'd like a thinner dressing, blend in 1–2 tablespoons of water until it reaches your desired consistency. For a richer, creamier dressing, leave it as is.
  • Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately or refrigerate until ready to enjoy.

Equipment

cutting board
blender
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 389kcal | Carbohydrates: 23g | Protein: 5g | Fat: 34g | Fiber: 13g