This salad is more than just a bowl of greens—it’s a vibrant fusion of textures and flavors. The richness of avocado complements the natural sweetness of dates, while chickpeas provide protein and a satisfying bite. The za’atar vinaigrette adds a bold Middle Eastern flair, making every bite exciting. It’s quick to prepare, plant-based, and perfect for meal prep or entertaining guests with something unique and healthy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked or canned chickpeas, drained and rinsed
Fresh, ripe avocado, diced
Medjool dates, pitted and chopped
Red onion, thinly sliced
Fresh parsley, chopped
Lemon juice
Olive oil
Za’atar spice blend
Salt and pepper to taste
Directions
In a small bowl, whisk together lemon juice, olive oil, za’atar, salt, and pepper to create the vinaigrette. Set aside.
In a large bowl, combine chickpeas, chopped dates, red onion, and parsley. Toss gently.
Add the diced avocado and drizzle the za’atar vinaigrette over the salad.
Gently toss to coat everything evenly, being careful not to mash the avocado.
Serve immediately or let it sit for 10–15 minutes to allow the flavors to meld.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 15 minutes Total time: 15 minutes No cooking required.
Variations
Add crumbled feta or goat cheese for a creamy, tangy contrast.
Toss in some arugula or baby spinach for extra greens.
Use dried cranberries or raisins in place of dates for a different sweetness profile.
Sprinkle roasted nuts or seeds, like almonds or sunflower seeds, for added crunch.
Add grilled chicken or tofu for extra protein if serving as a main meal.
Storage/Reheating
This salad is best enjoyed fresh due to the avocado. However, leftovers can be stored in an airtight container in the fridge for up to 2 days. To avoid browning, add avocado just before serving if preparing ahead. This salad does not require reheating and is meant to be enjoyed cold or at room temperature.
FAQs
What is za’atar?
Za’atar is a Middle Eastern spice blend typically made with thyme, sumac, sesame seeds, and salt. It has an herby, tangy, and nutty flavor profile.
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Soak them overnight and cook until tender before using them in the salad.
Is this salad vegan?
Yes, this recipe is naturally vegan and plant-based.
Can I make this salad ahead of time?
Yes, but for the best texture, add avocado just before serving to prevent browning.
What can I substitute for za’atar?
If you don’t have za’atar, you can mix dried thyme, sesame seeds, a pinch of salt, and a little sumac or lemon zest.
How do I keep the avocado from browning?
Toss the avocado in lemon juice before adding it to the salad, or add it at the last minute before serving.
Are dates necessary?
Dates add a natural sweetness, but you can substitute with raisins, dried apricots, or omit them if you prefer.
Can I use lime juice instead of lemon?
Yes, lime juice works well and adds a slightly different citrusy tang.
Is this salad gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free. Just ensure your za’atar spice blend does not contain any added gluten.
What’s the best way to serve this salad?
Serve it on its own, as a side dish, or alongside grilled proteins. It also pairs well with warm pita or flatbread.
Conclusion
This Chickpea, Date and Avocado Salad with Za’atar Vinaigrette is a unique and flavorful dish that brings together sweet, creamy, and savory notes with a bold herbal dressing. Easy to prepare and packed with wholesome ingredients, it’s perfect for a quick lunch, potluck dish, or a light dinner. Try it once, and it just might become a new favorite in your salad rotation.
A vibrant, plant-based salad featuring chickpeas, sweet dates, creamy avocado, and a zesty za’atar vinaigrette. Perfect as a main or side dish, it’s packed with texture, flavor, and wholesome ingredients.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
6 Medjool dates, pitted and chopped
1/4 red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon za’atar spice blend
Salt, to taste
Black pepper, to taste
Instructions
In a small bowl, whisk together lemon juice, olive oil, za’atar, salt, and pepper to make the vinaigrette. Set aside.
In a large mixing bowl, combine chickpeas, chopped dates, sliced red onion, and parsley. Toss gently.
Add the diced avocado to the bowl.
Drizzle the za’atar vinaigrette over the salad.
Gently toss everything to coat evenly, being careful not to mash the avocado.
Serve immediately or let the salad sit for 10–15 minutes to allow flavors to meld.
Notes
Add feta or goat cheese for extra creaminess and tang (omit for vegan version).Toss in arugula or baby spinach for added greens.Swap dates for raisins or dried cranberries if preferred.Top with roasted nuts or seeds for extra crunch.Add grilled chicken or tofu for a more filling meal.For make-ahead prep, add avocado just before serving to prevent browning.
