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!
Such a delicious recipe! It’s so flexible–I’ve made it with different herbs, no herbs, added red pepper flakes, served on spinach or in a wrap or on its own. It’s amazing every time, and it’s the easiest thing to make to pack for lunch when I’m in a hurry.
I tried this last night and boy was it goood!! The fam loved it too.
Also this detox tea is the perfect drink for this imo.
Check it out guys! http://bit.ly/2TtxDf3
How many days would this recipe last refrigerated?
About 4 days, give or take some depending on the conditions in the refrigerator and freshness of the herbs. :)
Great recipe. Definitely worth it to use fresh herbs instead of dried. I threw in some chopped spinach. I think the lemon juice is keeping the avocado from browning so this is a good meal for leftovers. 1.5 cup serving is a lot… In my opinion this is more like 3 servings.
This is avocado toast leveled up. A+
Oh my, this is amazing. I used dried herbs instead of fresh (1 tbsp of each), and forgot to bring bread to work, so I ate it on saltine crackers. And it was still incredible. Perfect on a hot day.
Did it again Beth! This is so amazing, the only thing I changed was use a bit of really good olive oil with the Greek yogurt. I don’t think it needed it considering the avocado but I like the taste. Officially a lunch staple!
I don’t normally review recipes online, but this was so good. I used guacamole instead of just an avocado as it was more cost effective and the avocados at our grocery store were bad. I made them into wraps for my husband and me for dinner, and we have leftovers for lunch today that we are all too eager to eat. This is going into our rotation along with the sriracha chickpea salad wraps – which are also absolutely amazing. I used Greek yogurt in the sriracha chickpea salad instead of mayonnaise, and it was so great. Letting them sit overnight to get more complex flavors is well worth it, but admittedly difficult.
Looks delicious! I’ve worked with chickpeas a few times and I’ve felt the need to peel them. Do you peel yours?
I never bother to peel mine because I’m too lazy and I want that extra fiber. :D
Really wanted to try one of the cheaper recipes on this site and loved this one! So healthy and refreshing on a hot day.
I added a little finely diced celery for the crunch/chicken salad effect and a little olive oil because I only had a small piece of avocado. Thank you this was tasty and so affordable. Not wanting to overstock on herbs I may waste I didn’t use cilantro and it wasn’t missed.
This is a perfect example of a “genius” recipe: It’s easy. It’s delicious. It’s healthy. It’s satisfying. It’s attractive. It’s adaptable. Last week, I made it exactly “as is,” and spread it on Wasa crackers. It was a PERFECT MEAL. And the beauty of it is that you can play around with it and use different herbs, i.e. dill, (yum!) or use different beans, i.e. pinto. It can be a spread on bread or crackers. Alone at midnight, or as dip with chips at a Sunday brunch – this does the trick.
Wow so good. I didn’t mix in the avocado because I was meal prepping for lunches and figured it would get brown. I ate the salad in a wrap with avocado slices and baby spinach.
This was so, so good. So easy and delicious. Next time I want to add some frozen pureed spinach (I keep cubes of pureed spinach in my freezer to sneak in my kids food) for a little extra nutrition and color. I was impatient and didn’t wait for my avocado to ripen fully and I think if I had, it would have been next-level delicious 😋
Any substitutions for the avocado? They are quite expensive here and so good for the environment, any tips are much appreciated
You could just use more yogurt to make up for it and maybe a touch of mayo for extra creaminess. :)
Tastes great! I am meal-prepping this for lunch and made a double batch. If I made this Sunday, will it last 4 days until Thursday? Will this freeze well? Thanks!
This absolutely rocks. Refreshing, healthy, flavorful. In a wrap (or not) with baby arugula. Thank you, Beth!