Avocado Dill Chickpea Salad Bowl (Printable)

Creamy avocado and dill-tossed chickpeas with crisp cucumbers and cherry tomatoes in a zesty dressing.

# What You’ll Need:

→ Salad Base

01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 large ripe avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 small red onion, finely sliced
06 - 2 cups mixed salad greens or baby spinach

→ Creamy Dill Dressing

07 - 3 tbsp olive oil
08 - 2 tbsp fresh lemon juice (about 1 lemon)
09 - 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
10 - 2 tbsp plain unsweetened yogurt (dairy or plant-based)
11 - 1 garlic clove, minced
12 - 1/2 tsp Dijon mustard
13 - 1/4 tsp salt
14 - 1/4 tsp black pepper

→ Optional Toppings

15 - 1/4 cup toasted sunflower seeds or pumpkin seeds
16 - Extra fresh dill, for garnish

# How-To Steps:

01 - In a large mixing bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, and finely sliced red onion. Gently toss to distribute evenly without mashing the avocado.
02 - In a small bowl or mason jar, whisk together the olive oil, lemon juice, chopped dill, yogurt, minced garlic, Dijon mustard, salt, and black pepper until the dressing is smooth and creamy.
03 - Pour the prepared dressing over the chickpea-avocado mixture. Gently fold everything together until all ingredients are evenly coated with the dressing.
04 - Arrange a bed of mixed salad greens or baby spinach in each serving bowl. Spoon the dressed chickpea-avocado mixture over the greens.
05 - Sprinkle with toasted sunflower or pumpkin seeds and garnish with additional fresh dill. Serve immediately to enjoy the avocado at its freshest.

# Expert Advice:

01 -
  • The dressing comes together with just a fork and a jar, no blender required, and it tastes like something from a deli case.
  • Chickpeas make it filling enough to stand alone as a main dish without leaving you sluggish afterward.
  • Every ingredient is available at any grocery store, and most of them last long enough that you can shop on Sunday and eat this on Thursday.
02 -
  • Avocado browning is the enemy of leftover salad, so toss the diced pieces in a squeeze of lemon juice before mixing them in and store any extras with plastic wrap pressed directly against the surface.
  • Do not dress the salad more than an hour before serving or the cucumber will weep and the greens will wilt into something sad and soggy.
03 -
  • Smashing about a quarter of the chickpeas with a fork before mixing gives the salad a creamier texture that helps the dressing cling to every bite instead of pooling at the bottom.
  • If your dill is looking wilted, soak the sprigs in ice water for ten minutes and they will perk back up enough to chop cleanly and release real flavor.

Return