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. :)
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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
Cost $2.46 recipe / $1.23 serving
Ingredients
- 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)
Video
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 Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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!
The old link for Confetti Chickpea Salad redirects to this recipe, it was completely different so I’m not sure why. Just keep the old stuff around, it doesn’t hurt anybody and it was perfectly fine as is. For anybody who might be looking for the old recipe: https://web.archive.org/web/20130815222837/http://metabolic-life.news/2013/07/confetti-chickpea-salad/%3C/a%3E%3C/p%3E
Really enjoyed this salad. I used a spicy guacamole in it and it turned out great!
This is a phenomenal base recipe! I made some tweaks like adding chopped tomatoes and large chunks of red onion because that was what was in my fridge. I also threw in a few different herbs from what I had in my garden. I added a couple of different spice blends and served this on my homemade white bread and I LOVED it. I really don’t like chickpeas or beans in general but I eat them because they’re cheap and healthy but I loved everything about this recipe. I am seriously going to make this atleast twice a month, maybe every week
Adding some cherry tomatoes and garlic olive oil to this really elevates it! 5/5
Love this one – so excellent leftover too. On our menu for this week!
So delicious!!! And Fast!!!!
Thank you!
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.
The only thing I did different was add a little extra scallion & lemon juice, and it was fabulous! love it.
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.
It was simple to make. It was also super yummy. I found a new staple.
Delicious! I did add a bit more lemon juice, otherwise, it’s great just as it is!
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
This was delicious and light!! I accidentally used parsley but was still so good.
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.
I found that just adding chipotle chili powder gives this the punch it was missing to bring the recipe together.
Question, will the avocado hold up or turn brown ?
The acid in the yogurt and lemon juice keep it from browning. :)