This Vegan Chickpea Tzatziki Avocado Salad recipe is full of Greek-inspired flavor. Crispy spiced chickpeas, fresh greens and veggies, tangy coconut tzatziki, and creamy avocado, all get coated in an irresistible sweet tahini dressing. It’s the perfect vegan salad for an easy weeknight meal.
Hearty, healthy, and full of Greek-inspired flavor. This Vegan Chickpea Tzatziki Avocado Salad recipe is something special.
While majority of salads out there, may I say are flat out boring, but this one is top notch. Sure the base may be a bed of fresh greens, but the toppings are what classify it to be a mouthwatering recipe.
There are a few components that make this salad recipe extraordinary. First, is the chickpeas. These fiber-rich and protein-packed beans get nicely seasoned + crispy in the oven. Next we got the tangy coconut tzatziki, creamy avocado, and the sweet tahini dressing. Need I say more? This vegan salad has it all!
Regardless if you’re in the mood for a healthy salad recipe or a hearty plant-based dish, this Vegan Chickpea Tzatziki Avocado Salad has got you covered!
Why You’ll Love This Vegan Tzatziki Salad Recipe
- Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of flavor.
- Quick & Easy: This vegan recipe comes together in about 30 minutes.
- The Perfect Meal at Anytime: This vegan salad can be enjoyed at any point during the year – winter, spring, summer, or fall…you name it!
- Great for Meal Prep: This recipe stores well in the fridge, making it a great recipe to meal prep for quick lunches or dinners throughout the week.
Ingredients
- Organic Chickpeas: These bad boys get roasted to perfection to take this salad to the next level. Plus, chickpeas are loaded with protein and are a great source of fiber.
- Organic Greens: Any greens work great for this salad. I used kale!
- Organic Vegetables: I added diced English cucumbers and sun-dried tomatoes to elevate the flavor!
- Creamy Avocado: Sliced up for some healthy fats.
- Organic Vegan Tzatziki: A dollop or two of homemade vegan tzatziki is essential for this recipe. My version is made without grated cucumbers, which means it only takes a couple of minutes to whip up.
- Organic Sweet Tahini Dressing: My tahini dressing is creamy, citrusy, and super sweet, and it complements this salad perfectly. Don’t leave it out!
- Organic Herbs & Spices: Fresh basil, along with smoked paprika, ground cumin, chipotle chili powder, onion powder, garlic powder, dried oregano, sea salt, & black pepper, are used to flavor this dish.
How To Make
- Crispy Chickpeas. Preheat the oven to 425 degrees F. On a baking sheet, combine the drained chickpeas, avocado oil & spices. Toss well to evenly coat. Transfer to the oven and roast for 25 minutes, flipping halfway.
- Kale. Add chopped kale to a large mixing bowl along with the lemon juice and sea salt. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
- Coconut Tzatziki. In a bowl, combine all ingredients to a bowl and stir until fully combined.
- Sweet Tahini Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
- Assemble. Divide the kale and veggies between bowls. Top with the crispy chickpeas, a drizzle over the tahini dressing, and fresh herbs. Pair with the Tzatziki and a sprinkle of sesame seeds. Enjoy!
Tips for Making this Vegan Tzatziki Salad Recipe Perfectly
- Baking: Be sure to flip the chickpeas halfway, as this ensures even baking.
- Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with cashew butter!
- Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brand is Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy…making it perfect for our vegan salad.
Storing & Reheating
This recipe is perfect for leftovers & meal prep! Just be sure to let the chickpeas cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the greens, veggies, tzatziki, and the tahini dressing.
More Salad Recipes You’ll Love
- Sweet Potato & Chickpea Kale Salad with Honey Mustard Dressing
- Vegan Supercharged Salad with Sweet Tahini Dressing
- Hearty Vegan Kale Salad with Chipotle Pecan Pesto
- Vegan Kale Caesar Salad with Roasted Sweet Potatoes & Crispy Chickpeas
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Chickpea Tzatziki Avocado Salad
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Salad
- Method: Oven
- Cuisine: Greek
- Diet: Vegan
Description
This Vegan Chickpea Tzatziki Avocado Salad recipe is full of Greek-inspired flavor. Crispy spiced chickpeas, fresh greens and veggies, tangy coconut tzatziki, and creamy avocado, all get coated in an irresistible sweet tahini dressing. It’s the perfect vegan salad for an easy weeknight meal.
Ingredients
Always opt for organic ingredients.
CRISPY CHICKPEAS
- 1 (15-oz) can chickpeas, drained
- 2 tsp avocado oil
- 1 tsp smoked paprika
- ½ tsp chipotle chili powder
- ½ tsp cumin powder
- ½ tsp onion powder
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
KALE
- 2 cups kale, chopped
- 1 tbsp fresh lemon juice
- Sea salt, pinch
COCONUT TZATZIKI SAUCE
- ½ cup plain coconut yogurt
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 2 tsp dried dill
- Sea salt & black pepper, to taste
SWEET TAHINI DRESSING
- ¼ cup tahini
- 2 tbsp fresh lemon juice
- 2 tbsp pure maple syrup
- 2 garlic cloves, minced
- Filtered water, to thin
- Sea salt & black pepper, to taste
SERVING
- ¼ cup sun-dried tomatoes, chopped
- ½ English cucumber, diced
- Fresh basil
- Sesame seeds
Instructions
- Crispy Chickpeas. Preheat the oven to 425 degrees F. On a baking sheet, combine the drained chickpeas, avocado oil & spices. Toss well to evenly coat. Transfer to the oven and roast for 25 minutes, flipping halfway.
- Kale. Add chopped kale to a large mixing bowl along with the lemon juice and sea salt. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
- Coconut Tzatziki. In a bowl, combine all ingredients to a bowl and stir until fully combined.
- Sweet Tahini Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
- Assemble. Divide the kale and veggies between bowls. Top with the crispy chickpeas, a drizzle over the tahini dressing, and fresh herbs. Pair with the Tzatziki and a sprinkle of sesame seeds. Enjoy!
Notes
Baking: Be sure to flip the chickpeas halfway, as this ensures even baking.
Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with cashew butter!
Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brand is Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy…making it perfect for our vegan salad.
Storing & Reheating: Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the greens, veggies, tahini dressing, and tzatziki.
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