It’s light, bright, and filling, and it’s so perfect for spring (please come spring soon) that I’m making this Scallion Herb Chickpea Salad. In this salad, I have added a creamy, but still light dressing, which is bursting with fresh vibrant flavors.

It takes very little time to make this salad and it can be stored in the refrigerator for a few days, making it a perfect meal prep lunch for the next day. If you enjoyed my Sriracha Chickpea Salad Wraps or Scallion Herb Cream Cheese Spread, then you’ll love this Scallion Herb Chickpea Salad, which is a hybrid of those two dishes.

Salad, the familiar dish that Apronese would like to introduce to you today, chickpeas combined with Scallion Herb create a taste that is both familiar and strange for you to treat your whole family. The recipe is below, please read carefully.

Creamy Dressing Without Mayo? Yes, Please!

As an avocado lover, I am in love with the creamy and light texture of this mayo-free dressing. The avocado gives it plenty of creaminess, while the tangy Greek yogurt keeps it a lot lighter than it would be with mayo-based dressing.

The addition of lemon juice and a great deal of fresh herbs rounds out the flavor of this salad, making it so good that I stood over the counter and ate the entire test batch. But hey, with its long list of healthy ingredients, it would be fair to say that as a win for me.

Scallion Herb Chickpea Salad: How to Serve It

As there are a number of ways to serve chickpea salad, this recipe below is only for the chickpea salad, not the sandwich, because it can be served in any number of ways.

Your choice is whether you want it served over a bed of greens, like an actual salad, stuffed into a pita, wrapped up in a tortilla, or between a couple of slices of hearty bread.

A bowl of Scallion Herb Chickpea Salad with toast and an avocado on the side

Scallion Herb Chickpea Salad

This recipe for Scallion Herb Chickpea Salad is a light, bright, and full of spring flavors, and you will stay full all afternoon long. You can serve this salad as a sandwich, wrap, or even a salad salad.

Author: Beth

Prep Time: 10 mins/ Cook Time: 0 mins/ Total Time: 10 mins

Servings: 2 (1.5 cups each)


  • 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)


  • As soon as you combine the avocado, the yogurt, lemon juice, salt, the parsley, cilantro, and the scallions in a bowl, mash them together until well combined; it is fine if the avocado is still chunky.
  • The chickpeas need to be drained of their liquid, and then added to a bowl with the avocado dressing. Heat the dressing until it begins to foam, then stir the chickpeas into the dressing. The salad needs to be tasted and salt may be needed.
  • Serve the salad over a bed of greens, between two slices of bread, inside a pita, or wrapped in a tortilla on top of a bed of greens.


Serving: 1.5 Cups ・ Calories: 415.85 kcal ・ Carbohydrates: 49.5 g ・ Protein: 17.7 g ・ Fat: 19 g ・ Sodium: 702.9 mg ・ Fiber: 18.9 g

The nutritional values shown here are only estimates. Please see our nutrition disclaimer.

A hand grabbing a stack of two halves of a Scallion Herb Chickpea Salad sandwich on wheat bread.

How to Make Scallion Herb Chickpea Salad – Step by Step Photos

Ingredients for scallion herb avocado dressing in the bowl unmixed

This avocado salad is made by mixing together an avocado, a half cup of Greek yogurt, 1 tablespoon of lemon juice, 1/4 tablespoon of salt, 1 tablespoon of chopped parsley, 1 tablespoon of chopped cilantro, and 1/4 cup of sliced scallions (about two).

Mashed Scallion Herb Avocado Dressing in the bowl

You are going to need to mash all of these ingredients together, making sure that you mix them well. It is okay if the avocado is still a bit chunky.

Add Drained Chickpeas to Scallion Herb Avocado Dressing

It would be a good idea to use 15oz. of drained chickpeas in the dressing as well.

Mashed Scallion Herb Chickpea Salad finished in the bowl

Make sure to stir and mash the chickpeas well after mixing them together in a bowl with the scallion herb avocado dressing.

Once the chickpeas are mixed in, taste them and add more salt, if necessary (I didn’t add any salt, but it’s important to always season to your own taste).

Two halves of a Scallion Herb Chickpea Salad sandwich on wheat bread, stacked. An avocado in the background.

I would recommend eating the Scallion Herb Chickpea Salad as is (just like I did with my test batch, lol), or the Scallion Herb Chickpea Salad could be made into a sandwich, wrap, or served over a bed of greens.

Each delicious dish is put into it by the chef’s heart. If you make it yourself, Apronese thinks it’s even more delicious.

As simple as the chickpea salad, anyone can make it with the recipe above. Have you tried it yet? Tell us about your process.