Chickpea Avocado Salad

Name: Chickpea Avocado Salad with Greek Yogurt
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 large avocado, pitted and peeled; 1/4 cup Greek yogurt; 1 tbsp Dijon mustard; 4 radishes, thinly sliced; 1/4 cup chopped dill pickles; 2 tbsp finely chopped onion; 1 celery stalk, chopped; 1/4 cup chopped fresh parsley; 2 tbsp pickle juice; salt, to taste; black pepper, to taste

This chickpea avocado salad swaps traditional mayonnaise for creamy mashed avocado, delivering a naturally rich texture loaded with crunchy vegetables, fresh herbs, and a tangy pickle brine finish. It works equally well as a sandwich spread, vegetable dip, or grain-bowl base.

🌍American 🏷️Chickpea salad 🏷️Avocado salad 🏷️No-mayo 🏷️Vegetarian Healthy lunch

🏷️

🏷️Quick recipe

-0:00

TikTok

Total

10 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 large avocado, pitted and peeled
1/4 cup Greek yogurt
1 tbsp Dijon mustard
4 radishes, thinly sliced
1/4 cup chopped dill pickles
2 tbsp finely chopped onion
1 celery stalk, chopped
1/4 cup chopped fresh parsley
2 tbsp pickle juice
salt, to taste
black pepper, to tasteoptional

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the drained chickpeas and avocado.
2
Using a potato masher or fork, mash the mixture until it reaches a chunky consistency.
3
Add the Greek yogurt, Dijon mustard, sliced radishes, chopped pickles, chopped onion, and chopped celery to the bowl.
4
Add the chopped fresh parsley, a pinch of salt, and the pickle juice.
5
Stir everything together until well combined.
6
Serve immediately, garnished with freshly ground black pepper if desired. Enjoy as a dip, in a sandwich, or in a wrap.

Was this recipe helpful?

Tips & Notes

Pro tips

Mash the avocado and chickpeas to your preferred consistency—rough chunks yield more texture, while finer mashing creates a smoother spread for sandwiches.
Add pickle juice last and fold gently to avoid over-mashing; it also prevents avocado browning due to its acidity.
Taste before serving and adjust salt, mustard, and pickle juice to balance creaminess with tang.
Chill for 15–30 minutes before serving to let flavors meld and help the salad hold together better.

Substitutions

Greek yogurt → sour cream or dairy-free yogurt (maintains creaminess, adjust tanginess to taste)
Dill pickles → capers or relish (keeps the briny crunch, reduces sweetness if using sweet relish)
Fresh parsley → fresh dill or chives (brightens flavor, shifts herb profile slightly)
Dijon mustard → whole-grain mustard (adds texture, slightly earthier flavor)

Storage & make-ahead

Store in an airtight container for up to 3 days; add mashed avocado just before serving to prevent browning. This salad is ideal for meal prep when made without the avocado component.

Common Questions

Can I make this salad ahead of time?

Yes, but add the avocado just before serving to prevent browning. Store the chickpea and vegetable mixture (without avocado) in an airtight container for up to 3 days.

Is this salad vegan?

The recipe includes Greek yogurt, so it's vegetarian but not vegan. Substitute with dairy-free yogurt or additional mashed avocado to make it vegan.

What's the best way to prevent the avocado from browning?

Mix the avocado with the pickle juice immediately after mashing—the acidity slows oxidation. Keep the pit in the leftover avocado half and store covered until ready to use.