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
Servings 2 1.5 cups eachIngredients
- 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.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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!
How long does this keep in the fridge? Does the avocado brown?
Hi, Mo! I would imagine it keeps well for a day or so in the fridge. While it would be an additional expense, a squeeze of lime juice (or lemon) will help hold to the avocado a little bit longer. ~Marion :)
Great recipe. I was out of tuna or chicken for lunchtime sandwiches but I did have some chick peas. Surprisingly good. Thank you.
This is good as written but I have also made it with basil/marinated red onions instead of parsely/cilantro/green onion. I have also substituted apple cider vinegar for lemon juice and it is still good! It’s definitely more refreshing if you have lemon juice but I almost always have vinegar and sometimes run out of lemons. It’s not a bad substitution. Great recipe either way!
This one is tasty! I prefer non-dairy alternatives when I have the chance, so I subbed out the Greek yogurt for a non-dairy coconut based substitute. It still blends together well and you don’t taste the coconut, but in retrospect, I would have definitely found a thicker substitute. The taste is good upon combining, but I definitely had to give it a bit more flavour with a LOT more lemon juice, a bit of Dijon mustard, and a little bit of Cholula. And salt.
Give this a try; makes a good lunch for working from home!
This is so nice and fresh. A little bit of mustard makes it perfect. It needs a little zing.
Will make and looks great. I just hope to find anything close to your estimated prices!
This looks delicious! Do you think it would be possible to freeze the extra salad? Or would it not freeze well?
Unfortunately, this one probably won’t freeze very well. :(
I made a couple of modifications, simply because we’ve had chickpeas as the star A Lot in the last month; I swapped them for a can of cannellini beans (mashed with the avocado) and a small package of grilled chicken breast fillets that I chopped. It went over very well and I will certainly make it again. A very nice spring/summer dish.
Love this recipe. I add chopped picked jalapeño in for a little heat.Â
Wow! This is my new favorite. SO EASY and so fresh!! Definitely will make over and over!! I put it on a sun-dried tomato wrap with butter lettuce and tomato. SO GOOD!