This salad is one of my favorite easy dinners ever. We’re making it so often that it’s referred to around here as “salad salad”. I’ve also been making it for years. And the recipe is so easy that for the longest time, I didn’t even consider putting it up here on the blog. But then I reminded myself that quick and delicious recipes is what it’s all about, so of course this Chickpea Avocado Salad with a Creamy Mustard Dressing needs to be on here.

Here’s what I love about this salad:

the ingredients are super simple. Apart from the dressing, you only need four measly ingredients
it’s super quick to make. The whole salad comes together in around 10-15 minutes
it’s creamy and bursting with flavor: perfectly soft lettuce, creamy avocado, tangy red onion, and wholesome chickpeas make every bite delicious
it’s a satisfying meal. This is not a side salad (although it can be). Chickpeas add plant-based protein and make this vegan chickpea avocado salad way more filling than a simple green salad

How to Make Chickpea Avocado Salad

Making this salad is as simple as it gets. I always start with the dressing, making it in the bottom of a large salad bowl. Just add all the ingredients and mix well.

Now let’s wash the lettuce. Spin it dry if you have a salad spinner; otherwise, just give it a few good shakes in the colander you washed it in. Then you tear or cut it into bite-sized pieces. Add it to your bowl.

Next, let’s drain and rinse the chickpeas. Thinly slice your red onion, then cut the avocado into little chunks. Add all that to the bowl. Toss gently until just coated, then serve straight away.

The Creamy Date Balsamic Dressing

Now, another reason why I hesitated to put this vegan Chickpea Avocado Salad recipe online is the fact that I rely on a special balsamic vinegar for the dressing. It’s a thick date balsamic vinegar that is bold and fruity. It’s really an integral part of the dressing, adding a gentle sweetness that balances the mustard’s tangy flavor perfectly.

If you can’t find date balsamic vinegar, you can use a different thickened balsamic crema. You can also use regular balsamic vinegar. The flavor will be a little different, but the salad will still taste delicious.

Meal Prep Options: Can You Make This Salad Ahead?

Meal prep is all the rage these days, and I get it. It’s always nice to get shit done ahead of time and have dinner on the table in no time. With this salad, however, meal prep doesn’t make much sense. Delicate lettuce like butterhead lettuce will wilt in the fridge overnight. Avocado chunks will still be perfectly edible, yet turn brown and not look very appetizing.

The good news is: This salad is so quick to make that it’s really not necessary to prep anything ahead. The only thing to make ahead would be the chickpeas if you prefer to boil them from scratch.

What to Serve with This Salad

This salad works well as a light lunch or a simple dinner. It’s also a good side dish alongside bread or a warm bowl of soup.

I enjoy it just as it is. With the chickpeas, avocado, and creamy dressing, it’s a filling meal. We’ve also made (vegan) nuggets to go with it when my husband would want that extra “meaty” side.