This Chickpea Salad with Avocado and Quinoa is all about simplicity and nutrition. Made with wholesome ingredients like creamy avocado, protein-rich chickpeas, fluffy quinoa, and fresh veggies. Tossed in a light lemon and avocado oil dressing, this salad comes together effortlessly. It's perfect for a filling lunch, a refreshing side, or a light, nutrient-packed dinner.
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This salad is also one of those easy, reliable recipes that works really well for meal prep (something I’m always looking for during busy weeks). Just like my 7-Layer Taco Salad with Mayo Dressing and Salmon and Quinoa Salad, it keeps well in the fridge and makes a great lunch to bring to work the next day. The chickpeas and quinoa give it a satisfying, protein-rich, and filling base. I love making a big batch, portioning it into containers, and knowing I have something nourishing ready to go. No effort is needed the next day.
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Why you’ll love this chickpea salad
- It’s wholesome and filling: Chickpeas and quinoa give this salad a great protein boost, so it actually keeps you full.
- Perfect for meal prep: It stores well in the fridge, making it a great grab-and-go lunch option for busy days.
- Fresh and flavorful: Crunchy veggies, creamy avocado, and a light lemony dressing! check out my Citrus Shrimp Salad too.
- Quick and easy to throw together: Like in this Super Easy Sautéed Chicken Thighs recipe, there are no complicated steps or fancy tools, just simple, good ingredients.
- Naturally plant-based and gluten-free: Great for different dietary needs without sacrificing flavor or texture.
The Ingredients
- Chickpeas: Like in my Baked Chicken Thighs with Chickpeas recipe, they add heartiness and texture.
- Quinoa: Light, fluffy, and naturally gluten-free! Cooked quinoa makes this salad feel like a meal.
- Avocado: Creamy and full of healthy fats, avocado balances the crunch of the veggies.
- Feta cheese: Adds a salty, tangy element that ties everything together.
- Bell peppers: Add brightness, sweetness, and crunch. You can use any color bell pepper you like. I like to use a mix of colors for a beautiful colorful salad.
- Cilantro: Brings a burst of fresh flavor.
- Arugula: Like in this Arugula and Spinach Salad recipe, arugula adds a peppery green bite, which is a nice contrast to the creamy avocado and feta.
See recipe card at the bottom of this post for full ingredient list and quantities
Substitutions and variations
- Feta: You can easily leave it out for a dairy-free version, or use goat cheese for a creamier, tangier twist.
- Quinoa: Use couscous (like in this Turmeric Couscous Salad), bulgur, or even cooked farro if you’re not avoiding gluten. Brown rice works too.
- Arugula: Spinach or mixed greens work great too.
- Add a protein: Grilled chicken, shrimp, or even leftover salmon (like from my Sweet Chili Salmon) can turn this into a super satisfying dinner.
- Cilantro: Swap it with fresh parsley or basil. It still adds freshness without the bold cilantro flavor.
- Mix up the veggies: Toss in grated carrot, cherry tomatoes, or even corn if that’s what you have on hand. This salad is flexible!
- Add nuts: Toss in toasted pine nuts, walnuts (like in this Kohlrabi Carpaccio recipe), or slivered almonds for extra crunch and healthy fats. I personally love adding pine nuts to salads for that buttery bite.
- Add dried cranberries: I personally love dried cranberries in salad, they add a nice sweet and tart flavor.
Preparation
STEP 1: Prep the ingredients
Cook the quinoa. Dice the cucumber, bell pepper, avocado, and red onion. Rinse and pat dry the arugula. Rinse and drain the chickpeas.
STEP 2: Assemble the salad
In a large mixing bowl, toss together the chickpeas, cooked and cooled quinoa, cucumber, bell pepper, red onion, and arugula. Gently fold in the avocado last so it doesn't get too mushy. Pour in the lemon juice, avocado oil, and a pinch of salt, and gently toss everything together.
Top Tips
- Let the quinoa cool before mixing it in the salad. This helps prevent the avocado and feta from turning mushy.
- Use ripe but firm avocados so they hold their shape when tossed.
- Dice everything small and even for the best texture in every bite.
- This salad holds up really well for meal prep. Just wait to add the avocado until you're ready to eat, or toss it with a bit of lemon juice to help prevent browning.
- Start light on the salt and lemon, then adjust once everything is mixed. Feta can be salty on its own.
- If you’re tossing in nuts or seeds (like pine nuts or slivered almonds), add them at the end to keep them crisp.
Frequently Asked Questions
Chickpeas and avocado are a perfect match. Chickpeas bring a mild, nutty firmness and avocado adds creamy richness. Together, they make salads feel hearty yet fresh, and their flavors soak up citrusy dressings beautifully. Plus, they’re both nutritious.
Stored in an airtight container in the fridge, it stays fresh for up to 3 days. If you’ve already mixed in the avocado, it’s best eaten within 1–2 days.
Serving suggestions
Serve the Chickpea Salad With Avocado and Quinoa on it own for lunch, or make it a hearty meal and serve it with a meat or seafood dish. These Veal Chops in Mushroom Sauce or the Stir-Fried Chicken Thighs will complement the salad nicely. You can also serve the salad alongside an appetizer, such as these Roasted Eggplant and Sweet Potatoes
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If you tried this Chickpea Salad With Avocado and Quinoa recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Chickpea Salad With Avocado and Quinoa
Equipment
Ingredients
- 1 cup cooked quinoa cooled
- ½ English cucumber or two smaller cucumbers, diced
- ¼ red onion thinly sliced or finely diced
- 1 bell pepper use a mix of colors for brightness
- ½ cup cilantro chopped
- 1 cup arugula rinsed and patted dry
- 1.5 cups canned chickpeas drained and rinsed
- ½ cup crumbled feta
- 1 ripe avocado diced
- ½ lemon juice of
- 2 tablespoons avocado oil
- ½ teaspon salt or to taste
Instructions
Cook and cool the quinoa
- Prepare the quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool completely.1 cup cooked quinoa
Build the salad
- In a large mixing bowl, combine the cucumber, red onion, bell pepper, cilantro, arugula, chickpeas and the feta.½ English cucumber, ¼ red onion, 1 bell pepper, ½ cup cilantro, 1 cup arugula, 1.5 cups canned chickpeas, ½ cup crumbled feta
Add avocado and dressing
- Gently fold in the diced avocado. Then drizzle the lemon juice and avocado oil directly over the salad. Start with a light sprinkle of salt and toss everything together carefully.1 ripe avocado, ½ lemon, 2 tablespoons avocado oil, ½ teaspon salt
Taste and adjust
- Taste the salad and add more lemon juice or salt as needed, keeping in mind that feta adds a salty punch as well.
Notes
- Let the quinoa cool before mixing it in the salad. This helps prevent the avocado and feta from turning mushy.
- Use ripe but firm avocados so they hold their shape when tossed.
- Dice everything small and even for the best texture in every bite.
- This salad holds up really well for meal prep. Just wait to add the avocado until you're ready to eat, or toss it with a bit of lemon juice to help prevent browning.
- Start light on the salt and lemon, then adjust once everything is mixed. Feta can be salty on its own.
- If you’re tossing in nuts or seeds (like pine nuts or slivered almonds), add them at the end to keep them crisp.
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