Smashed Avocado Chickpea Salad

  • Author: Claire Cary
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Cuisine: American


This smashed chickpea avocado salad is an easy and delicious lunch you can bring to work, school, or the beach! It takes 5 minutes to prepare, requires no fancy equipment and is made with simple, good for you ingredients.



  • 2 cans chickpeas
  • 1 1/2 large ripe avocados
  • 1/4 cup chopped red onion
  • 2 cloves garlic, finely minced
  • Juice from 1 lemon or lime
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Optional but recommended: 1/4 cup chopped cilantro 


  1. Drain and rinse the chickpeas until no bubbles remain. 
  2. Add the chickpeas and the avocado to a food processor and pulse until broken up. OR add the avocado to a large bowl and mash completely, add the chickpeas and mash with a fork until broken up. 
  3. Transfer to a bowl or keep in the bowl and add all remaining ingredients. 
  4. Mix well. Taste and adjust seasonings as desired. 
  5. Serve as is or in a sandwich or wrap.


If using fresh chickpeas cooked from dry, you’ll need 1.5 cups of cooked chickpeas for every 1 can. You do not need to cook the canned chickpeas, just make sure they are drained and rinsed well. 

Once prepared, the chickpea salad will store in the fridge for about 3-5 days. 

Any other kind of onion can be used in place of red onion, but red onion does add extra flavor and a pop of color. 

If you want the texture of this chickpea salad to be ultra perfect, I suggest removing the chickpea skins before processing/mashing. It can be a tedious task, but if you add the chickpeas between two kitchen towels and rub them around, a lot of the skins should come off on their own.


  • Serving Size: 4 servings
  • Calories: 300
  • Fat: 13.3g
  • Carbohydrates: 36g
  • Fiber: 14.1g
  • Protein: 12.4g

Keywords: chickpea avocado salad, chickpea salad recipe, chickpea salad, healthy school lunch