Chickpea Avocado Salad with Greek Yogurt Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
