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Tomato Avocado Chickpea Salad in a white bowl with a jar of lemon vinaigrette behind it.
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5 from 2 votes

Tomato Avocado Chickpea Salad

This fresh and easy Tomato Avocado Chickpea Salad will be a great addition to your next barbecue, picnic, or potluck.
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: Mediterranean
Keyword: avocado, chickpeas, feta, gluten free, Mediterranean, salad, tomato, vegetarian
Servings: 4 -6 servings
Author: Danae Halliday

Ingredients

Salad

  • 15 ounce can chickpeas rinsed and drained
  • 1 1/2 cups diced Persian or English cucumbers
  • 1 cup halved cherry tomatoes
  • 1 avocado peeled and diced
  • 1/2 cup diced red onion
  • 1/4 cup chopped flat leaf parsley
  • 1/2 cup cubed feta

Lemon Vinaigrette

  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  • In a large serving bowl combine the chickpeas, cucumber, tomatoes, red onion, parsley, and feta.
  • Add all of the ingredients for the vinaigrette into a small bowl or jar. Whisk or shake until well combined and then pour either half or all of the vinaigrette over the salad depending on your preferences.
  • Add in the avocado and gently stir to combine everything being careful not to mash the avocado. Taste for seasoning and serve.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 27g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 324mg | Fiber: 8g | Sugar: 9g