Chickpea and Avocado Salad

Chickpea and Avocado Salad

Here’s a delightful and light salad that’s a snap to put together. It’s a chickpea and avocado salad, with basil to give it a nice feeling of summer.

You can save the shells of the avocados to use as bowls for a unique presentation. Or make a larger batch for a summer picnic with friends.

Chickpea Avocado Salad

Chickpea and Avocado Salad


  • 1 cup chickpeas
  • 1 avocado, diced
  • 1/2 cup diced tomatoes
  • 1 handful basil leaves, chopped
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • Kosher salt or coarse sea salt, to taste
  • Fresh cracked black pepper, to taste


  1. In a mixing bowl, add chickpeas, avocado, tomatoes, and basil.
  2. Drizzle with olive oil and vinegar. Top with salt and pepper to taste.
  3. To prevent the avocado from getting crushed, do not stir. Spoon directly into avocado shells or your favorite serving bowls.

Serves 2


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