Chickpea Salad

By Heather Irwin, MS, RD, LDN

This salad would be perfect to serve with anything you throw on the grill or can be eaten on its own.


  • 2 cans (14 oz.) chickpeas drained and rinsed
  • 1 long English cucumber cut into bite size pieces
  • Pint of cherry tomatoes halved
  • 2 medium ripe avocados diced
  • ¼ cup red onion diced
  • ½ cup parsley, dill, or cilantro, finely chopped
  • 1 large lime or lemon
  • 3 Tbsp olive oil
  • Salt and pepper to taste


  1. In a large bowl, add chickpeas, cucumber, tomatoes, avocado, red onion, and parsley.
  2. In small bowl, add olive oil, lemon juice, salt, and pepper, and whisk.
  3. Pour dressing over salad and gently mix

Refrigerate in an airtight container for up to a day


Heather Irwin, MS, RD, LDN
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