Chickpea Avocado Salad on toast with avocado
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5 from 1 vote

Chickpea Avocado Salad

Quick and easy meal prep recipe made with whole food, plant based ingredients. Works well as a sandwich filling, on a salad, or as a dip. 
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: vegan
Servings: 4 servings
Calories: 165kcal
Author: Cassidy Reeser, RDN, LDN


  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium avocado
  • 1/4 cup carrot, diced
  • 1/4 cup celery, diced
  • 1/4 cup red onion, diced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 1 teaspoon hot sauce (optional)
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds


  • Remove the skin and seed from avocado. Add avocado to a bowl with chickpeas. Mash with a fork or potato masher until mostly broken down a few whole chickpeas remain.
  • Add remaining ingredients to the chickpea avocado mash. Stir together until thoroughly combined. Enjoy cold on sandwiches, salads, or as a dip. Store in a refrigerated container for about 5 days.


Serving: 1serving | Calories: 165kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 371mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1440IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg