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A bowl of chickpea salad with avocado and microgreens.

Quick Chickpea Salad with Lemon-Dill Vinaigrette

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 Servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American


This quick, hearty make-ahead salad is perfect for lunch on-the-go or as a fresh, flavorful last minute addition to any meal.



For Salad:

For Serving:

  • 1 large avocado, pitted, peeled, and sliced
  • Microgreens or baby lettuce, for garnish (optional)


  1. In the bottom of a large bowl, whisk together lemon zest and juice, oil, dill, mustard, salt, and pepper. Add chickpeas, cucumber, and tomatoes and toss well to combine. Cover and refrigerate until ready to serve.
  2. Divide salad between 2 bowls, topping each with half the avocado and a scattering of microgreens or baby lettuce and a sprinkling of salt, if desired.


The flavors of this salad can mellow out a bit in the refrigerator - feel free to add another sprinkle of salt right before serving to boost it back up.


  • Serving Size:
  • Calories: 476
  • Sugar: 3.8 g
  • Sodium: 794.5 mg
  • Fat: 30.3 g
  • Saturated Fat: 4 g
  • Carbohydrates: 43.8 g
  • Fiber: 16.6 g
  • Protein: 14.7 g
  • Cholesterol: 0 mg
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