Scallion Herb Chickpea Salad

$2.46 recipe / $1.23 serving
by Beth - Budget Bytes
4.82 from 53 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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. :)

Two stacked halves of a Scallion Herb Chickpea Salad sandwich on wheat bread.

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.

A bowl of Scallion Herb Chickpea Salad with toast and an avocado on the side

Want to try more chickpea salads? Try my Pesto Chickpea Salad, Curry Chickpea Salad, or Sriracha Chickpea Salad Wraps!

Share this recipe

Scallion Herb Chickpea Salad

4.82 from 53 votes
Light, bright, and full of spring flavors, this Scallion Herb Chickpea Salad will keep you full all afternoon. Serve as a sandwich, wrap, or salad! 
A hand grabbing a stack of two halves of a Scallion Herb Chickpea Salad sandwich on wheat bread.
Servings 2 1.5 cups each
Prep 10 minutes
Cook 0 minutes
Total 10 minutes


  • 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)


  • 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.

See how we calculate recipe costs here.


Serving: 1.5CupsCalories: 415.85kcalCarbohydrates: 49.5gProtein: 17.7gFat: 19gSodium: 702.9mgFiber: 18.9g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


Scroll down for the step by step photos!

A hand grabbing a stack of two halves of a Scallion Herb Chickpea Salad sandwich on wheat bread.

How to Make Scallion Herb Chickpea Salad – Step by Step Photos

Ingredients for scallion herb avocado dressing in the bowl unmixed

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.

Mashed Scallion Herb Avocado Dressing in the bowl

Mash those ingredients together until they’re well combined. It’s okay if the avocado is still a bit chunky.

Add Drained Chickpeas to Scallion Herb Avocado Dressing

Add a drained 15oz. can of chickpeas to the dressing.

Mashed Scallion Herb Chickpea Salad finished in the bowl

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).

Two halves of a Scallion Herb Chickpea Salad sandwich on wheat bread, stacked. An avocado in the background.

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!

Share this recipe

Posted in: , , , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published.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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. Really refreshing for summer but a bit light on flavor. Next time I’ll add more lemon as some commenters suggested. I also added some chili seasoning (I used a blend from New Mexico but tajin is similar) and that did perk it up a bit.

  2. The only thing I did different was add a little extra scallion & lemon juice, and it was fabulous! love it.

  3. I really loved this salad. But I was wondering if there’s a substitute for the avocado? It’s delicious but turns brown if not eaten right away, and my daughter can’t eat avocado but would like it otherwise.

  4. Delicious! I did add a bit more lemon juice, otherwise, it’s great just as it is!

  5. I like the basic concept on this one and I think it is good as written, but I have a few tweaks that I think really upped the flavor:
    – a tbsp of olive oil drizzled in
    – some chili powder or smoked paprika for a bit of heat
    – a bit more lemon juice, 1.5 to 2 tsp for my taste

  6. I found this recipe quite bland. I added some soy sauce and garlic salt and more acid to try to bump up the flavor more, but still not my favorite.

    1. I found that just adding chipotle chili powder gives this the punch it was missing to bring the recipe together.