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Chickpea Avocado Salad with Lemon and Dill

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Fresh and filling chickpea avocado salad with lemon and dill, combining creamy avocado, hearty chickpeas, and a bright citrus-herb dressing for a quick and satisfying dish.

Ingredients

  • 1 can (1.5 cups) chickpeas, cooked and drained
  • 2 ripe avocados, diced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp lemon juice
  • 1–2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 red onion, finely chopped (optional)
  • 1/2 cucumber, diced (optional)

Instructions

  1. Add the drained chickpeas to a large mixing bowl.
  2. Dice the avocados and gently fold them into the chickpeas.
  3. Add chopped dill and red onion if using.
  4. Squeeze fresh lemon juice over the mixture.
  5. Drizzle with olive oil.
  6. Season with salt and black pepper.
  7. Gently toss everything together, being careful not to mash the avocado.
  8. Serve immediately for best freshness and texture.

Notes

  • Add avocado last and mix gently to keep it from becoming mushy.
  • Best enjoyed fresh due to avocado browning quickly.
  • You can substitute dill with parsley, cilantro, or mint.
  • For extra flavor, add garlic, Dijon mustard, or a splash of vinegar.
  • Keep wet ingredients separate if prepping ahead.

Nutrition

Find it online: https://cookedbymaya.com/chickpea-avocado-salad-with-lemon-and-dill/