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Chickpea salad recipe

A salad made with chickpea, tomato, cucumber, and onion

Prep time: 20 minutes | Makes 4 servings

Lighten up lunchtime with this satisfying chickpea and veggie spring salad with avocado dill dressing. It’s nutrient-dense, packed with bright flavours, and the creamy dressing is so delicious, you may just want to double the recipe.




For the salad:

  • 1 can chickpeas, rinsed and drained

  • 1 bell pepper, chopped

  • 1 cup grape tomatoes, sliced in half

  • 1 cup cucumber, chopped

  • 3 green onions, diced


For the dressing:

  • ¼ cup extra virgin olive oil

  • 2 Tbsp. lemon juice

  • 2 Tbsp. grainy old fashioned mustard

  • 1 green onion, chopped

  • ¼ ripe avocado

  • 1 Tbsp. chopped fresh dill

  • ½ Tbsp. minced garlic



  1. Combine all dressing ingredients in a high-speed blender. Blend until smooth.

  2. While dressing is blending, combine salad ingredients in a large bowl.

  3. Pour dressing over salad and toss to combine. Top with fresh dill for garnish.


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