This Crispy Chickpea and Avocado Salad is full of flavor and crunch! It’s made with avocado, bell pepper, mini cucumbers, fresh parsley, crispy chickpeas, and simple a Ranch seasoned dressing.
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It’s still wild to me that only three years ago, the world shut down. It’s even wilder to see those moments pop up in my social media memories. To look back and see just how creative we got with everyday situations is really something.
Because we weren’t doing our usual weekly grocery shopping, we relied heavily on our Hungryroot subscription. But because of availability at that time, I often had to get very creative with recipes.
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One of those recipes popped into my Instagram memories. I had made a simple avocado salad with our dinner (Hungryroot’s Southwest-Style Chicken Patties). Besides avocado, the salad had mini cucumbers, bell pepper, parsley, and crunchy chickpeas.
I had to use crunchy, Ranch flavored snacking chickpeas because I couldn’t get my hands on a can or container of regular chickpeas. But according to the photo’s caption, that didn’t really matter. The salad was a hit!
The photo of that salad gave me such a craving for it! So since it’s now officially salad season, I figured it was the perfect time to recreate the recipe. I did things a little differently this time around.
I still kept the crunch of the chickpea snacks, but instead of using Ranch flavored chickpeas, I seasoned the entire salad with a mixture of Ranch seasoning and vinegar. The rest of the recipe remained the same.
Crispy Chickpea and Avocado Salad
If you’re looking for an easy summer salad or something that can be packed up in a cinch when you head to the park or the beach, this salad takes minutes to make with just a handful of ingredients!
The hardest thing you’ll need to do for this salad is the ingredient prep. Toss everything together in a bowl and chill the salad in the fridge until you’re ready to eat. And that’s it! Add another sprinkle of fresh parsley on top before serving, if desired, and enjoy!
- 1 avocado, chopped
- 2 mini cucumbers, chopped
- 1 red bell pepper, chopped
- 2 tbsp. fresh parsley, chopped
- 1 cup Biena Snacks Sea Salt Chickpea Snacks
- 1 tbsp. olive oil
- 1/2 tbsp. white vinegar
- 1/2 tsp. Ranch seasoning
- Salt and pepper, to taste
- Add the avocado, cucumber, pepper, and parsley to a mixing bowl. Stir to combine.
- Add the chickpeas to the bowl. Stir.
- In a small bowl, mix the olive oil, vinegar, and Ranch seasoning. Season with salt and pepper and stir.
- Pour the oil and vinegar mixture over the salad and stir to combine.
- Serve immediately with extra fresh parsley on top, if desired.
- Store chilled in the fridge in an airtight container.
This is the perfect poolside or beach day salad with just the right amount of crunch and flavor! And because of the acid from the vinegar, the avocado won’t turn to an unappetizing brown right away so it’ll travel well.
Want to try a different flavor combo for this salad? Omit the Ranch seasoning and pop these easy Chili Lime Air Fryer Chickpeas in the salad instead!
Make this easy recipe with Hungryroot!
Grab the ingredients to make this recipe and more with Hungryroot! Use my code LAVIDA30 at checkout to score 30% off your first two deliveries + get a freebie for life! You can choose from a free veggie, cookie dough, or pasta for the length of your subscription!
Did you make this Crispy Chickpea and Avocado Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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