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Home » Avocado Chickpea Salad with Vegan Pesto {Gluten-Free, Vegan}

Avocado Chickpea Salad with Vegan Pesto {Gluten-Free, Vegan}

Last Updated on April 23, 2021 By Vicky 34 Comments

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bowl with green salad and chickpeas

Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don’t get easier than this! Avocado Chickpea Salad with vegan pesto Avocado chickpea salad might just be one of my all time favorite salads. First of all it has my two favorite foods – avocados and pesto. Once those two get together in one recipe I know it’s going to be a winner.

Since I purchased a food processor I have become obsessed with making vegan spinach basil pesto – not just for this avocado chickpea salad but also for my avocado pesto egg stuffed tomatoes (which makes for the best gluten free dairy free appetizer). If you do not yet have a food processor I highly recommend getting your hands on one – it’s my all time favorite kitchen gadget that I seriously miss whenever I am traveling and have to live without one.

Let’s talk avocado chickpea salad. I’d been seeing a lot of these smashed chickpea avocado sandwich recipes online and figured it would be just as delicious in a salad with some vegan spinach basil pesto as the dressing. I mean pesto is just so so versatile if you ask me – it’s not just for pasta – it happens to make the best salad dressings too!

ingredients for the avocado chickpea salad in a large salad bowl

Trust me you can do so much more with pesto than just add it to pasta. A dollop of that on a salad goes a long way and infuses the salad with so so much flavor. No need for store bought dressing at all.

I normally either use olive oil on it’s own, some sort of infused Asian themed dressing or pesto as my salad dressing.

Those are pretty much my go to 3 types of salad dressing. One of those seems to cover any type of meal occasion.

For a super green salad like this avocado chickpea salad the pesto diluted with a bit of lemon juice makes for the perfect dressing.

Avocado Chickpea Salad topped with vegan pesto dressing

This avocado chickpea salad has hands down become one of my all time favorite lunches ever. And I mean ever. I mean come on, how could vibrant pesto, sharp salad greens, smooth and creamy avocados and healthy and soft chickpeas not make for a winner killer combination? High protein, low carb, vegan & gluten free. Healthy and delicious.

Are you with me? This salad is so easy to make and you really only need those 4 key ingredients:

  • salad mix (I like one that has arugula and spinach)
  • avocados
  • canned chickpeas
  • vegan basil pesto
  • optional –> thinly sliced cucumber & scallions (0r chives)

You could also add in some optional mix ins – think thinly sliced red onions or cilantro. I love to first add a squeeze of lemon juice to my avocado before cutting it, to preserve that vibrant green color for longer and to add a bite of tangy freshness to the salad.

Avocado Chickpea Salad mixed with pesto dressing

If salads aren’t your thing use a potato masher to squash the chickpeas down a little bit and just spread between two slices of bread for a quick lunch of avocado chickpea sandwiches.

I prefer this as a salad though – always overestimating how hungry I am and spending hours feeling stuffed afterwards – thanks to the filling aspect of both avocados and chickpeas. Best of all this is naturally gluten free and vegan when made with a vegan pesto. As long as you have a food processor (and I highly recommend investing in one – I love my kitchen aid 7 cup) this is a breeze.

I hope you enjoy this chickpea and avocado salad as much as I did! This works as a great easy to make weeknight lunch or a perfect appetizer to bring to a grill party. Summer time is grill time and salads + sides are always needed and this avocado chickpea salad will perfectly complement all the mains.

This is simply one of those perfect gluten free vegan dinner or lunch recipes. Healthy and delicious. A win win.

PS. if you love avocados as much as I do and are constantly on the look out for avocado themed recipes be sure to check out my

  • Tuna Avocado Egg Salad {GF, DF}
  • Vegan Southwest Salad with Shredded Jackfruit and Avocado Lime Dressing {GF}
  • Vegan Avocado Salad with Cucumber, Scallions and Arugula {GF}

And if you love chickpeas in salads check out my vegan sweet potato and chickpea salad.  Or for other vegan recipe ideas be sure to check out my round up with vegan zoodle recipes.

I’m curious what’s your favorite gluten free and vegan quick meal?

Does it include avocados and pesto as all my meals do?

Leave a comment below to let me know what you think of my avocado chickpea salad if you end up making it!

Quick recipe tip: if you’re making this recipe in advance hold off on adding the dressing and preferably add the avocados right before eating, just to prevent them from browning. This avocado chickpea salad requires only a few minutes of prep time (as long as you’ve got the pesto ready) so I can’t imagine why you wouldn’t just assemble this the day of! Avocado Chickpea Salad plated

 Helpful kitchen tools for this recipe:

  • KitchenAid KFP7I5 7-Cup Food Processor – though it costs a whopping $79 this is an essential tool in the kitchen, which can be used for making so many different things – sauces, dips, dough, etc. Once you have one it’s good for years so you only need to buy a good one once.

    How to make avocado chickpea salad with vegan pesto

    5 from 3 votes
    Avocado-Chickpea-Salad
    Print
    Avocado Chickpea Salad with Vegan Pesto
    Prep Time
    10 mins
    Total Time
    10 mins
     
    A delicious gluten free and vegan avocado chickpea salad with pesto. This vegan lunch or dinner recipe will be your new favorite meal!
    Course: Entrée Salad, Lunch, Salad
    Cuisine: Healthy, Vegan
    Servings: 3
    Calories: 187 kcal
    Author: Vicky Berman
    Ingredients
    • 1 can chickpeas rinses and drained
    • 1 avocado cubed
    • lemon juice
    • salt pepper,
    • 2 scallions chopped
    • 2 handfuls spring mix or arugula sliced
    • 4 tablespoons vegan basil arugula pesto
    Instructions
    1. Squeeze lemon juice over cubed avocado. Combine ingredients in a large bowl and enjoy (mash chickpeas beforehand if using this as sandwich filling).
    Nutrition Facts
    Avocado Chickpea Salad with Vegan Pesto
    Amount Per Serving
    Calories 187 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 2g13%
    Cholesterol 1mg0%
    Sodium 193mg8%
    Potassium 347mg10%
    Carbohydrates 7g2%
    Fiber 5g21%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 580IU12%
    Vitamin C 8.2mg10%
    Calcium 46mg5%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links, from which I would earn a small omission from your purchase

Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don't get easier than this!

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Comments

  1. cookinginsens says

    May 13, 2012 at 9:16 pm

    Nice pictures!

    Reply
  2. Nancy/SpicieFoodie says

    May 14, 2012 at 12:25 pm

    It may have been simply thrown together, but there’s nothing simple about those flavors. It looks delicious! Thanks for sharing, can’t wait to try it.

    Reply
    • AvocadoPesto says

      May 21, 2012 at 3:38 pm

      Let me know what you think — or if you add different ingredients how they pair together!

      Reply
  3. Julia {The Roasted Root} says

    May 16, 2012 at 3:46 pm

    Looks like there’s tons of flavor (and health benefits) in that bowl! Just what I’m looking for!

    Reply
    • AvocadoPesto says

      May 21, 2012 at 3:36 pm

      And so simple to throw together!

      Reply
  4. Avocados says

    May 23, 2012 at 6:41 am

    Avocado is a grand food to always add in the mix when the recipe permits. One of the major benefits I draw out of avos is their life sustaining properties. There is just no harm to having it as a daily dietary intake. Folate, Fatty acids, Oleic, help fight many illnesses including heart problems. High cholesterol can be significantly lowered within 5 to 7 days if avo is the main ingredient in your recipe.

    There are so many avo tricks out there that are just worth trying. SAAGA – South African Avocado Growing Association – is an avocado company and they host hundreds of avo tuck-ins.

    Avocados, Avocado, Avo

    They are worth checking out. LIKE YOUR WORK AVOCADO PESTO!

    Reply
  5. Kiryl B says

    May 31, 2012 at 5:33 pm

    Omfg….. I want this naooooo

    Reply
    • AvocadoPesto says

      June 11, 2012 at 4:55 pm

      next time you come over I’ll make you some!

      Reply
  6. Sara says

    July 7, 2012 at 11:14 pm

    We made this with fresh, organic basil from my green workplace’s on-site garden. 🙂 We unfortunately couldn’t help messing with it and added about 2t of hot sauce and it was thoroughly yummy!

    Reply
    • Vicky says

      July 10, 2012 at 12:40 pm

      Hot sauce sounds like a great addition to the recipe! Will have to try adding it next time! I wish my workplace had an on-site garden! Lucky you!

      Reply
  7. Theresa says

    July 10, 2012 at 4:31 pm

    You had me at avocado. Then add chickpeas and pesto, I am there. This recipe sounds simple and delicious – on my must make list!

    Reply
    • Vicky says

      July 11, 2012 at 3:27 pm

      Hope you enjoy it!

      Reply
  8. Dee says

    July 17, 2012 at 3:04 am

    Yea, I’ll be there in 10. BTW, how far are you from the Midwest? Better make that 15 🙂

    Reply
    • Vicky says

      July 17, 2012 at 2:44 pm

      Unfortunately I’m all the way in DC – nowhere near the Midwest : /

      Reply
  9. Lael says

    September 6, 2012 at 6:37 pm

    I just made this meal of love, except I used chopped kale in place of mixed greens..and oh my yum,good! We’re having it in buns..if I can stop myself from eating it before then;p

    Reply
    • Vicky says

      September 15, 2012 at 2:46 am

      So glad you enjoyed this and thanks for coming back to comment and let me know! Great idea to use kale instead of mixed greens — will have to try that next time!

      Reply
  10. Debbie says

    October 28, 2012 at 12:12 pm

    Where do I find the pesto???

    Reply
    • Vicky says

      November 3, 2012 at 6:54 am

      Hi Debbie the pesto recipe is here: https://avocadopesto.com/2012/07/18/vegan-basil-and-spinach-pesto/ Enjoy!

      Reply
  11. Michelle @amourbeurre says

    November 30, 2012 at 2:08 am

    This could be dangerous. Love everything about it color, flavors, simplicity. Gorgeous !

    Reply
    • Vicky says

      December 1, 2012 at 11:13 am

      Thanks! Hope you enjoy it if you end up making it! Have spent the last 7 weeks in China and have not seen a single avocado! Have definitely been missing them!

      Reply
  12. Casey says

    January 28, 2013 at 11:58 pm

    Vicky,

    Since I’m currently unable to have chickpeas I was prompted to find a replacement. While on the journey I ended up making quite a few different alterations…and I wasn’t disappointed!

    Being a little on the active side, I decided I need to amp up my protein/calorie intake since I took out the chickpeas. For this, I added Quinoa and broccoli. I also love the crunch and freshness that Cucumbers offer so I added some of that (peeled). Then I added some sprouts and used Romaine lettuce as my base. Finally, I decided to make my own creamy walnut pesto sauce with nutritional yeast. I used coconut milk as my base!

    Topped of with flax and chia seeds, this turned out to be perfectly crunchy, light but creamy, packed full of nutrients, loaded with good fats, and a great go-to salad before any rigorous activity.

    So, thank you for this recipe and also for filling my bookmarks bar with a bunch of other recipes I can’t wait to try!

    Best wishes and tons of praise,

    Casey

    Reply
    • Vicky says

      January 29, 2013 at 4:44 am

      Casey,
      Thanks so much for taking the time to comment and can I just say WOW – you have really transformed my recipe into something that sounds even better than the original dish! Please please share your creamy walnut pesto!!! I have never tried making pesto with coconut milk but it sounds like a brilliant idea! I am seriously super impressed with the spin off my salad you created! Sounds delicious and I would love to make your version next time I get my hands on some quinoa (none of it here in South East Asia) but in the meantime I’ll send off these ideas to my mom to try at home!

      Reply
  13. Juliet says

    February 10, 2013 at 5:41 pm

    I love pesto recipes, and i can’t wait to try this!

    Reply
    • Vicky says

      April 5, 2013 at 5:55 am

      Me too! Enjoy!

      Reply
  14. Caroline says

    February 21, 2013 at 12:48 am

    This was so amazingly delicious and rich. We had it with pasta but it makes an incredible spread on toasted squaw. I added a little garlic. Love this. It’s going to be a new favorite. So easy & quick. The hubby really loved it too.

    Reply
    • Vicky says

      April 5, 2013 at 5:50 am

      Thanks so much! So glad you both enjoyed this!

      Reply
  15. Alicia@ eco friendly homemaking says

    June 2, 2013 at 11:07 pm

    Oh this salad looks so delicious. Really excited to try it.

    Reply
  16. Linda @ Veganosity says

    December 11, 2014 at 10:14 am

    Chickpeas and avocados together are the best thing ever! I make a fabulous curry “egg”salad with the two. This salad is beautiful, I want it now!

    Reply
    • Vicky says

      January 14, 2015 at 2:04 am

      Best thing ever!! Hope you enjoy this salad if you end up making it !

      Reply
  17. Elena says

    July 3, 2016 at 9:12 am

    Can u and me instructions for the pesto, it’s not included in recipie.

    Reply
    • Vicky says

      July 19, 2016 at 3:47 am

      Here is the pesto recipe:
      3 cups packed basil
      1/2 cup walnuts
      1/2-3/4 teaspoon salt
      1/2 teaspoon minced garlic
      2 teaspoons lemon juice
      2 tablespoons hemp seeds
      4 tablespoons nutritional yeast
      3/4 cup extra virgin olive oil
      Instructions

      To a food processor add basil, walnuts, salt, garlic, lemon juice, and hemp seeds. Process on high while slowing pouring the olive oil through the feed chute.
      Scrape down the sides of the bowls during the process.
      Add nutritional yeast and blend for another few seconds.

      Reply
  18. Emily | Shiny Happy Bright says

    June 11, 2017 at 2:10 pm

    This salad looks stunning! Love the flavors you’ve combined

    Reply
    • Vicky says

      June 14, 2017 at 10:35 am

      Thanks so much! It’s one of my favorites!

      Reply
  19. Mary says

    March 25, 2018 at 1:11 pm

    5 stars
    Excellent! Can’t wait to make this.

    Reply

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About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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