Chickpea Avocado Salad with Greek Yogurt Recipe

Introduction

This Chickpea Avocado Salad combines creamy textures and bright flavors for a satisfying dish that’s perfect as a dip, sandwich filling, or light meal. With Greek yogurt adding a tangy richness, it’s a healthy and delicious way to enjoy plant-based protein.

Ingredients

• 1 can chickpeas (drained – 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas)
• 1 ripe avocado
• ½ cup pickles (finely chopped, dill or regular)
• 1 rib celery (finely chopped)
• 1 green onion (chopped)
• ½ cup radishes (optional – thinly sliced)
• 2 tablespoons fresh herbs (like parsley, chives, dill, or 1 teaspoon dried)
• ½ cup Greek yogurt
• 1 tablespoon mustard (Dijon or yellow)
• ¼ teaspoon salt (plus more to taste)
• Black pepper to taste

Instructions

1. Step 1: Mash the chickpeas and avocado together in a large bowl using a potato masher or sturdy fork until the mixture is chunky and creamy, but not completely smooth.
2. Step 2: Add the chopped pickles, celery, green onion, radishes (if using), fresh herbs, Greek yogurt, mustard, salt, and pepper. Mix gently until everything is combined and creamy.
3. Step 3: Taste the salad and adjust seasoning as needed. For extra brightness, add a small splash of pickle juice.
4. Step 4: Serve immediately as a dip, in a sandwich, wrap, or bowl.

Tips & Variations

• For extra texture, leave some chickpeas whole instead of mashing all of them.
• Try swapping Greek yogurt for vegan yogurt to make it dairy-free.
• Fresh herbs can be swapped or combined based on your preference—dill and parsley work especially well.
• Add a squeeze of lemon juice for more acidity if desired.
• Use spicy mustard to add a little kick.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns over time, the salad is best enjoyed fresh. Stir gently before serving and add a little extra lemon or pickle juice if it needs brightening. Avoid freezing as the texture will be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas without rinsing?

It’s best to rinse canned chickpeas under cold water to remove excess salt and any canning liquids for a cleaner flavor.

How ripe should the avocado be?

The avocado should be ripe enough to mash easily but not overly soft or mushy, which helps maintain a nice texture in the salad.

Chickpea Avocado Salad with Greek Yogurt Recipe

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A creamy and flavorful Chickpea Avocado Salad made with mashed chickpeas, ripe avocado, pickles, celery, green onion, radishes, fresh herbs, Greek yogurt, and mustard. This versatile salad can be enjoyed as a dip, spread, or filling for sandwiches and wraps, offering a healthy and satisfying meal option.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Base

• 1 can chickpeas (drained – 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas)
• 1 ripe avocado

Vegetables and Herbs

• ½ cup pickles (finely chopped, dill or regular)
• 1 rib celery (finely chopped)
• 1 green onion (chopped)
• ½ cup radishes (optional – thinly sliced)
• 2 tablespoons fresh herbs (like parsley, chives, dill, or 1 teaspoon dried)

Dressing and Seasonings

• ½ cup Greek yogurt
• 1 tablespoon mustard (Dijon or yellow)
• ¼ teaspoon salt (plus more to taste)
• Black pepper to taste

Instructions

1. Mash the chickpeas: Add 1 can of rinsed chickpeas and 1 ripe avocado to a large bowl. Use a potato masher or sturdy fork to mash them together until the mixture is chunky yet creamy, avoiding over-mashing to retain texture.
2. Add the rest of the ingredients: Incorporate ½ cup finely chopped pickles, 1 finely chopped celery rib, 1 chopped green onion, ½ cup thinly sliced radishes (if using), and 2 tablespoons of chopped fresh herbs or 1 teaspoon dried herbs into the mashed chickpea and avocado base.
3. Mix the dressing: Add ½ cup Greek yogurt, 1 tablespoon mustard, ¼ teaspoon salt, and black pepper to taste. Gently mix all ingredients together until the salad is creamy and well combined. Adjust seasoning as needed, and optionally add a small splash of pickle juice for extra brightness.
4. Serve: Enjoy the chickpea avocado salad as a dip with chips or veggies, spread it on sandwiches or wraps, or serve it in a bowl as a hearty salad.

Notes

• Ensure the avocado is ripe to achieve a creamy texture without overpowering the flavor.
• Pickle juice can be added as a flavor enhancer if you prefer more tanginess.
• This salad stores well in the refrigerator for up to 2 days; stir well before serving.
• For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
• Adjust salt and mustard quantities according to your taste preferences.

Keywords: chickpea avocado salad, creamy chickpea salad, Greek yogurt salad, healthy vegetarian salad, easy no-cook salad