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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
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 ingredients 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 just made this! It was amazing! I did about a third cup herbs and added some fresh jalapeno. It was delicious!
Made this the morning before heading to work and it was AMAZING. I didn’t have Greek yogurt so I swapped a bit of aioli I had on hand. I served this over some mixed green & it was great!!
I love it! I used JUST brand Plain vegan mayo instead of Greek yogurt. I’ll definitely make it again.
I am soooooooooo excited to make this. OMG.
Are green onions and scallions the same thing?
Yep :)
I hate avocados, or so I have told myself for 52 years. I tried this recipe so I could sprout the avocado pit and grow a new houseplant. Imagine my surprise when I very bravely tried a bite and couldn’t stop eating it until both servings were gone! Thanks for a great recipe, a new ingredient to begin exploring in the kitchen, and, of course, (in a couple months) a new houseplant.
I’ve loved the previous chickpea salad recipes you’ve posted (they make such cheap, filling lunches), and they have inspired me to experiment with them a lot on my own, but I probably would never thought of using avocados in the dressing. I’m going to try this one as soon as the avocados I have are ripe.
I dont understand. Who would sell you $.20 on cilantro. Anywho, I will try the recipe
Probably calculated by taking the cost of the full bunch (where I live, cilantro is regularly 99 cents/bunch) and dividing amount used by full cost, meaning that 1/4c works out to cost 20 cents based on how much she paid for the full bunch.
This looks like a delicious and quick meal to make. Thank you for keeping variety in your recipes. Your blog is usually where I go first for meal inspiration. I love it!
Do you think this would be equally good without the scallions? My husband really dislikes onions, which is pretty sad.
Thanks!
Lindsey
http://www.beautifulbravery.com
Yes, you can make it without scallions. You may try adding a touch of garlic powder to get those base notes, though.
in what world can you buy an avocado for $0.79??? LMAO
They were actually on sale for $0.39 each the week before. ;)
I live in one of the most expensive areas in the country (DC Metro Area) and they are regularly 50 cents a piece at Aldi, maybe closer to a dollar at standard markets.
Same! DC suburb and I’m happy when I can get them for $1 or $1.50. Still, I’m excited to try this!
I put this recipe into a calorie calculator and it gave me 765 calories per serving. Do you think this is accurate?
I find calorie calculators to be very inaccurate in general, which is why I don’t use them to display nutrition info on my recipes.
Will this brown if left in fridge overnight due to the avocado?
No, the acid from the yogurt prevents browning.
The recipe looks great, but I too would be interested in how long you think it would keep for in the fridge?
About 3-4 days.
This looks so good! If I were to meal prep it for lunches, how many days do you think it would last?
I have the same question!! My guess would be 3 days??
I made a double batch last night in hopes it’ll last 3-4 days. So far, I can confirm it’s delicious. Added some cayenne and garlic powder for a bit of kick.
I’ll report back on how it holds up. I have it covered in plastic wrap to hopefully preserve from oxidation.
About 3-4 days
I’m allergic to avocado, but this looks so good! Would there be any sort of substitution that you would suggest? Maybe mayo or sour cream? Thanks!
I follow another budget recipe blog that suggests substituting avocado for an unripe banana. I was wary when I first swapped it in egg and ‘avocado’ pitta. But, once mashed and a wee bit extra salt and pepper added, the texture and semi-sweet taste of an unripe banana is pretty similar, (and considerably cheaper where I’m from) to a ripe avocado. Hope this helps!
Yes, you can sub mayo. :)