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Photograph of chickpea salad in a white bowl set on a marble surface.

Chickpea “Chicken” Salad with Avocado Dressing

  • Author: Zestful Kitchen
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 4 cups 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: American


This Vegetarian Chickpea “Chicken” Salad features all the classic flavors of chicken salad but with a healthy, vegetarian take.




  • 1 ripe avocado
  • ¼ cup plain Greek yogurt (0% or 2%)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • Black pepper to taste


  • 2  cans reduced-sodium chickpeas (15-ounces each), rinsed and drained
  • ¾ cup chopped celery
  • ¾ cup diced red onion
  • ¼ cup minced fresh parsley


In a large bowl, mash avocado until smooth. Whisk in yogurt, vinegar, salt, and garlic powder; season with black pepper.

Add chickpeas, celery, onion, and parsley to avocado mixture. Stir to combine then chill until ready to serve.

Keeps up to 4 days refrigerated in an airtight container.


Make it vegan: use 1/4 cup cashew cream instead of Greek yogurt


  • Serving Size: 1 cup
  • Calories: 182
  • Sugar: 6g
  • Sodium: 771mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: Chickpea chicken salad, vegan chicken salad, vegetarian chicken salad

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