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
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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!
Delicious!
And looking through the comments, I saw that lots of people made modifications, I did too as I didn’t have parsley on hand. I used a little more yogurt because that’s what was left, and I added a pinch of cayenne, some pepper, and diced red onion. Have served it on top of a bed of greens with cucumber, tomato and feta with balsamic and a hard boiled egg the past two days, and it’s a delicious side that makes a salad a lot more filling! Also really tasty on brown rice crackers.
Thanks again Beth for your creative recipes which are budget conscious and health conscious – keeps me comin back! :))) You are a kitchen wizard :)))
Beth, this was the second recipe of yours I’ve tried (first was the Garlic Noodles which I’ve been using regularly for about a year b/c the family LOVES it) and once again – absolutely delicious. I can’t believe I’ve never really perused your blog much before – everything looks absolutely delicious and your cooking style seems to be right up my alley: Fresh, solid veggie-focus, and approachable. I just downloaded your app and look forward to becoming a regular member of your community. Thank you for sharing your talent and skills with all of us!
This was such a solid and easy recipe that was a perfect make-ahead lunch. Put it on a piece of sliced sourdough and added a slice of swiss on top and it was perfect. If I had a toaster at work that would have hit it out of the park, but cest la vie! My husband said he really loved it, too – so thanks on behalf of him!
Thank you, Sarah!! I’m so glad you’re enjoying the recipes and I hope you find many more in the archives that become part of your regular rotation. :)
I didn’t have the herbs or yogurt, so I ended up making a mashup of this recipe and the sriracha chickpea salad recipe – avocado, a bit of mayo, scallions, sriracha, lemon juice, salt and pepper, chickpeas. It was SO GOOD. Thanks for the recipe inspiration.
I think a good vegan substitute for the Greek yogurt would just be a smaller measure of vegan mayo.
Delicious and so simple!! This is light, refreshing, and wonderful. My husband suggested we can even make this as just a dip.
This looks delish! I can’t wait to try it with my family and my friends. Thanks for the share
This looks amazing! Is the taste of the lemon juice really noticeable when you eat the salad? I had to take a lemon-flavored medicine as a kid, and I have HATED lemon ever since, so if it really comes through, I will omit it from the recipe. Thank you. :)
No, I wouldn’t say the lemon is strong at all. It’s used more to give acidity. That being said, if you’re overly sensitive to lemon now because of your experience, it’s hard to say if you might notice it.
Made this yesterday and grilled it on Jewish Rye. It was SO GOOD. My husband agreed it tastes like the gourmet tuna melt at a local restaurant despite no cheese, tuna, or mayo. It must be the grilled rye with the similar texture inside. I know it says 2 servings but I got 4 nicely filled grilled sandwiches out of it. Absolutely delicious!
I made this for lunch today and it’s delish! I put the leftovers in a sealed container to eat this week for lunch but am now thinking it might not keep because of the avocado. Anyone have any luck keeping this for a few days?
The combination of the lemon juice and the yogurt keeps the avocado from turning brown. Mine lasted for three days in the fridge.
I made this and put it on whole wheat bread, next time I think I will try in on pita bread, also, I think I might add a couple of cloves of crushed garlic to round out the flavor a bit more, but otherwise it was delicious.
This chickpea salad is so easy and full of flavor. I cut down on the amount of cilantro (not a fan) and stuffed the salad and some greens into pita (pita bread recipe also from Budget Bytes). I’ve had great success with the many recipes I’ve tried – Beth is MAGIC. Love expanding my recipe repertoire without breaking the bank.
what would you use as a vegan alternative?
I’m sorry, I haven’t tested this recipe with any alternatives to the yogurt. My best guess would be to find a vegan yogurt alternative.
You have a serious gift. I have not loved any of your tried dishes. This was delicious. I put mine on rye bread. Mmmm.
I never comment on recipe posts, but had to for this one. IT IS SO GOOD, just the way it is!!! Thank you, thank you!
This is delicious! I subbed lime juice for the lemon and added a little diced red onion. Makes a great lunch and it’ll be perfect for summer.
Hey Beth! Unfortunately my life has taken a turn into needing to do some super serious grocery budgeting. Can your recipes be searched through/filtered by price? What meals or sections of your recipes do you recommend for when a household seriously needs to buckle down?
Thanks! This has been my go to recipe blog for……..like five years!!
Hey Danielle, there is a filter option if you click the dropdown menu (three lines) and click “recipes”, not the recipe dropdown menu. When you click “recipes” there should be a bunch of black labels, look for the one that says “price per serving” then you can select which price per serving. Sorry that whatever happened has impacted your finances so much, hope you can recover a soon as possible.
Yep, they sure can! :) We’ve made categories for different price categories to make that a little easier for you. If you click on the “Recipe Index” in the main menu you’ll be taken to a page where every category is listed. In that list you’ll see categories for total recipes prices and price per serving.