avocado chickpea salad

This avocado chickpea salad is beyond delicious, beyond easy, and particularly meaningful to me because it will always remind me of our trip to Zimbabwe.

One of the most difficult parts of traveling to southern Africa was that we couldn’t drink tap water and, therefore, we were highly encouraged to avoid any raw fruits and vegetables without a skin since they’d likely be washed with tap water. As a healthy produce lover, this was really hard for me.

I started craving lettuce and salads just a few days in. It sounds crazy, but sometimes you just want to eat lighter when traveling (usually after way too much dessert for me) and I couldn’t.

Luckily, there were tons of options for vegetable side dishes that were all so tasty. Even basic things liked roasted butternut squash were easily found on every menu. One of my favorite side dishes was a salad we enjoyed at The Hide on safari

avocado chickpea salad - Vegan Recipe

Avocado Chickpea Salad

Menus in Zimbabwe and South Africa were filled with meats and other items that were new to me, but there were also plenty of vegetable options that were more new combinations rather than new ingredients.

I absolutely love avocado and beans, so I grabbed a big scoop of this salad. With some fresh herbs and a light olive oil dressing, the dish was so good and I couldn’t resist getting more.

Now that I’m back home and trying to eat healthy while still enjoying that vacation glow, I decided to try my hand at recreating the dish. It took less than five minutes to throw together and it’s so tasty!

Avocado + White Bean Salad - Vegan Recipe

What White Beans Are Used?

My avocado chickpea salad recipe here calls for garbanzo beans (chickpeas) and great northern or butter beans. Cannellini beans would actually also be tasty (see cannellini beans in this asparagus crostini and these veggie game day appetizers)!

The combination of beans doesn’t matter, and they don’t all even have to be white. This kidney bean salad recipe includes chickpeas (garbanzo beans) and kidney beans – and the combination is tasty. Mixed with avocado, you’d be happy with the results!

avocado chickpea salad

What’s Considered a Good Olive oil?

Every dish begins with good olive oil in my book (yes, even my infused olive oils)! My go to olive oils are extra virgin olive oils from California. Brands that always hit the spot are Lucini and California Olive Ranch.

Local to Sacramento (though the above aren’t far either) is Seka Hills , which offers a great selection of delectable oils -great for cooking, drizzling, and dipping.

Avocado and Bean Salad w. White Beans - Vegan Recipe
avocado and bean salad
Print Recipe
5 from 9 votes


We had a very similar avocado chickpea salad on safari in Zimbabwe. Going on safari was truly an experience of a lifetime. Tasting this salad and looking through photos is a good way to pass the time until we go again!
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: American
Keyword: plant based, salad, side dish, vegetarian
Servings: 8
Calories: 181kcal
Author: Luci Petlack


  • 1-15.5 oz. can garbanzo beans drained and rinsed
  • 1-15.5 oz. can great northern OR butter beans drained and rinsed
  • 11 oz. steamed black eyed peas drained and rinsed
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh thyme
  • 3 tablespoons chives
  • 2 avocados cut into 1″ pieces
  • 3 tablespoons olive oil
  • salt + fresh pepper
  • chili flakes optional


  • Using rubber spatula, gently combine beans in a large bowl. Add herbs and lemon juice. Mix until well combined.
  • Add avocado and olive oil. Gently fold ingredients together.
  • Season with salt and pepper to taste. Top with chili flakes if desired.


I prefer to buy no salt added beans, so I add more salt to taste. I used 1 teaspoon salt and  ½ teaspoon pepper with a bit more to top. These amounts will vary depending on taste and if beans contain salt.
Save this recipe on Pinterest!
Make this recipe? I’d love to see how it turned out…
PINTEREST: Upload a photo and your review to this Pin!
INSTAGRAM:  Tag me @lucismorsels and use #LMrecipes


Calories: 181kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 15mg | Potassium: 388mg | Fiber: 6g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 2mg

Similar Posts


  1. 5 stars
    I love this simple avocado and three-bean salad. It makes for a really great side dish or even makes a great lunch option.

  2. 5 stars
    You had me at avocado and I love it with white beans any day of the week. Excellent blend of flavors too! Love this recipe. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating