Scallion Herb Chickpea Salad
This Scallion Herb Chickpea Salad, is light, bright, filling, and just perfect for spring (please spring, come quickly). The dressing is creamy but still light, and is bursting with fresh vibrant flavors. This salad is quick to throw together and can be stored in a fridge for a few days, making it great for a meal prep lunch. If you loved my Sriracha Chickpea Salad Wraps or Scallion Herb Cream Cheese Spread, you’ll love this Scallion Herb Chickpea Salad, which a hybrid of both. :)
A Creamy Dressing Without Mayo?? YES!
I’m loving how creamy and light this mayo-free dressing is. The avocado gives the dressing plenty of creaminess, while the tangy Greek yogurt keeps everything a lot lighter than a traditional mayonnaise based dressing. A splash of lemon juice plus plenty of fresh herbs round out the flavor and make this salad so good that I stood over the counter and ate the entire (half) test batch! But hey, with its list of gold-star healthy ingredients, I’m going to consider that a win. ;)
How to Serve Scallion Herb Chickpea Salad
The recipe below is just for the chickpea salad, not the sandwich, because there are several ways you can serve this salad. Serve it over a bed of greens, like an actual salad, stuff it into a pita, wrap it up in a tortilla, or pile it between a couple slices of hearty bread, like in the photos. Your choice.
Want to try more chickpea salads? Try my Pesto Chickpea Salad, Curry Chickpea Salad, or Sriracha Chickpea Salad Wraps!
Scallion Herb Chickpea Salad
Ingredients
- 1 avocado ($0.79)
- 1/2 cup Greek yogurt ($0.44)
- 1 tsp lemon juice ($0.04)
- 1/4 tsp salt ($0.02)
- 1/4 cup chopped fresh parsley ($0.25)
- 1/4 cup chopped fresh cilantro ($0.20)
- 1/4 cup sliced scallions (about two) ($0.23)
- 1 15oz. can chickpeas ($0.49)
Instructions
- Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It's okay if the avocado is a bit chunky still.
- Drain the can of chickpeas, then add them to the bowl with the avocado dressing. Stir and mash the chickpeas into the dressing. Taste the salad and add salt if needed.
- Serve the salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.
Nutrition
The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.
Scroll down for the step by step photos!
How to Make Scallion Herb Chickpea Salad – Step by Step Photos
Add one avocado, 1/2 cup Greek yogurt, 1 tsp lemon juice, 1/4 tsp salt, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, and 1/4 cup sliced scallions (about two) to a bowl.
Mash those ingredient together until they’re well combined. It’s okay if the avocado is still a bit chunky.
Add a drained 15oz. can of chickpeas to the dressing.
Stir and mash the chickpeas into the scallion herb avocado dressing. Give it a taste and add more salt, if needed (I did not add any, but it’s important to always salt to your own tastes).
Eat the Scallion Herb Chickpea Salad as-is (like I did with the test batch, lol), make it into a sandwich, wrap, or serve it over a bed of greens. Enjoy!
I love this, I didn’t have chickpeas so I used a can of brown lentils instead, it was yum and even better the next day when the flavours had melded more
In theory I loved this, in practice not as much. I found it surprisingly bland and had to add a lot more spices plus some hot sauce to perk it up. The yogurt taste was overwhelming without the addtl spices I found.
We added pomegranate seed to ours for a summery burst.
This is absolutely delicious!
I used my food processor and added a sprinkle of dried dill because it’s my fave–so simple and so good!!
Thanks for sharing a solid vegetarian lunch option!
Fresh and satisfying. I’ll definitely make this again again! I ate mine on toasted Ezekiel sprouted grain bread. I would definitely recommend this on bread with nuts seeds or oats!! I think it would be great on pumpernickel too!!!
I loved this recipe!! It is delicious, and perfect for summer since no heat is required. Refreshing, filling, and tasty! I think the avocado-yogurt sauce without the chickpeas would be great with other proteins, like tofu or as a spread on a tempeh sandwich.
Healthy and yummy, took a bit of doctoring up to give it enough flavor.
Do you have a suggested adaption without avocado? I would love to make this for my dad but he is allergic
Unfortunately I haven’t made an avocado-free version and that’s one of the main ingredients for the dressing, so it’s definitely something I’d need to play around with and test before offering suggestions.
You could probably achieve a similar texture with hummus. Obviously the flavor would be different without the avocado, and it would essentially be doubling up on the chickpeas, but that’s not necessarily a bad thing. Maybe use a flavored hummus to help it stand out from the plain chickpeas?
Very yummy! easy to adapt to whatever ingredients on hand. Ive made this so many times now! really recommend trying this
This is delicious! It really does taste like spring – herbal and creamy, with just the right amount of zing. I had some in a sandwich right off the bat, and I’m taking some to work as a no-heat-needed lunch for tomorrow, and I have enough for a couple of sandwiches/wraps/etc. for the next couple of days.
I put it in a wrap. Just added some romaine lettuce. Very yummy. Loved it! Thank you.
Made it tonight – followed the recipe. Used Fage 5% plain yogurt, so it was nice and rich. Added a little more lemon juice. Got some storebought naan, a mini size, about the size of a corn tortilla and put a layer of shredded butter lettuce under it. It was good…I decided to add some powdered sumac and a little cumin to the leftovers for lunch tomorrow!
Have my niece for a few weeks. She is a great eater, but I still strive to make food tasty and interesting rather than her same old, same old. She eats 3x what I do, but is super thin and is at least 5’3” tall.
We picked up Loco Moco and she LOVED it – as did I. Would love to get your take on that recipe.
I am going to try this chick pea salad for lunch tomorrow. If she thinks it is just okay Then I will pull out your chicken salad with broccoli!😁