Greek Chickpea, Avocado, & Cucumber Salad

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This easy Greek Chickpea, Avocado, and Cucumber Salad is tossed with feta cheese, red onion, tomatoes, and a quick Greek Lemon Dressing. It’s the perfect vegetarian side dish!

Top down of the salad ingredients arranged in a large bowl, not yet tossed together.

About the Recipe

This is just one of those salads that gets stuck in your mind. It’s one you’ll come back to time and time again. It happens with my Beet & Feta Salad and Cannellini Bean Salad recipes, and now it’s happening again.

One day you’ll be walking through the park some day and out of nowhere your husband will say, “It’s been a while since you made that chickpea and avocado salad! That was really good. Maybe we should have that this week.” I know this because it just happened to me… yesterday!

Because when you find a super simple, absolutely wonderful recipe, you don’t ever really forget it. I tend to make this chickpea and avocado salad on sunny spring days when I want something light and totally fulfilling.

It’s great for backyard bbqs, picnics, potlucks, or anytime at all! And because it’s made with household staples, it comes together quickly without any cooking at all! Make it for meal prep or to share at your next backyard picnic or party.

Recipe Ingredients

The salad ingredients laid out on a white board.

If you’ve got already a can of chickpeas in your pantry, the rest of the ingredients you need are household staples or easily found at most grocery stores!

For the Salad

  • Chickpeas: Canned chickpeas are my jam! Just pop open a can and you’re done. If you prefer to make your own chickpeas, that’s awesome too.
  • Cucumber: I like to use English Cucumbers, but whatever kind you have is just fine!
  • Veggies: Avocado, Cherry Tomatoes, Red Onion
  • Crumbled Feta
  • Greek Lemon Dressing. See below or check out the details on this Greek Vinaigrette.
  • Olives, optional: I left olives out of my salad because I’m not an olive person. If you love them, go ahead and add them in!
Close up top down of the lemon dressing in a mason jar.

Greek Lemon Dressing

This dressing is super delicious! If you ask me, it tastes like a copycat Zoe’s Kitchen Greek Dressing. It’s very rich, herby, and just generally really tasty. Here’s what you need:

  • Ingredients: Extra virgin olive oil, red wine vinegar, lemon juice, garlic
  • Herbs & Seasonings: Dried oregano, dried dill, salt & pepper. Alternately, use my homemade Greek Seasoning!
The chickpea salad in a large glass dish with the salad dressing drizzled over it

Making the Salad

The flavors in this Greek salad are just lovely together! The combination of buttery chickpeas with creamy avocado, crisp cucumbers, sweet tomatoes, tangy feta, and the lemon dressing is just wonderful and definitely a crowd pleaser!

This chickpea cucumber salad is no-cook (because you don’t have to actually cook anything) but there’s a little but of prep work to do.

You’ll need to plan to spend a bit of time chopping and dicing, but once that’s done, the rest of it comes together in a flash.

Top down of two hands holding wooden salad utensils, tossing the salad together in a large glass bowl.

Recipe Steps

  1. Make the Salad Dressing: This just involved mincing a garlic clove, juicing the lemon, and then mixing all the ingredients together.
  2. Slice the tomatoes in half and dice the onion.
  3. Peel and cut the cucumbers in half lengthwise. I like to de-seed the cucumbers by scooping out the insides with a spoon. This is totally optional, but I prefer when the salad isn’t as wet. Last, slice the cucumbers. Note: You can save the seeds to add to your smoothies!
  4. Dice the avocado, then add all the ingredients to a large bowl, drizzle with the Greek Dressing.
  5. Mix well, season to taste, and serve!
The  finished salad served on two gray plates with forks.

Tips & FAQ

Can I make it in advance?

To prepare it up to a day in advance, follow the recipe directions with one change: Keep the prepared salad covered in the refrigerator, and wait until just before serving to add the avocado and salad dressing. This will keep it from getting soggy and brown.

What should I serve with this?

This salad is wonderful on its own, and also pairs well a lot of proteins! I’d recommend serving it with lamb meatballs, shrimp, Mediterranean-inspired marinated grilled chicken, easy grilled salmon, or even canned tuna!

How do I store chickpea salad?

Store leftovers in an airtight container and refrigerate for 2 days. If you leave the avocado out, it will keep for 4 days.


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The chickpea salad in a large glass dish with the salad dressing drizzled over it

Greek Chickpea Avocado & Cucumber Salad

Simple, delicious and oh so fresh! This salad is vegetarian, gluten free, and perfect to serve a crowd!
5 from 5 votes
Print Pin Rate Text Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 servings
Author: Laura Miner

Ingredients

Chickpea, Avocado & Cucumber Salad

  • 1 can chickpeas drained and rinsed
  • 1 english cucumber
  • 1 avocado
  • 1 cup cherry tomatoes
  • 1/3 cup crumbled feta cheese
  • 3 Tablespoon diced red onion about 1/4 of a red onion
  • 1/3 cup pitted kalamata olives optional

Greek Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 2 Tablespoon red wine vinegar
  • 1 Tablespoon lemon juice
  • 1 clove garlic
  • 1/4 teaspoons dried dill
  • 1/4 teaspoons dried oregano
  • 1/4 teaspoons salt
  • 1/8 teaspoons black pepper

Video

Instructions

Make the Salad Dressing

  • Mince the garlic clove and juice the lemon. Add all the salad dressing ingredients to a container with a lid and shake well or whisk together in a bowl.

Prep the Vegetables

  • Slice the tomatoes in half and dice the onion. Peel and cut the cucumbers in half lengthwise. Optionally, de-seed the cucumbers by scooping out the insides with a spoon. Slice the cucumbers into bite-sized pieces. Dice the avocado.

Assemble the Salad

  • Add all the ingredients to a large bowl, drizzle with salad dressing, and mix well. Season to taste and serve!

Notes

To make in advance: Assemble all the salad ingredients in a bowl except for the avocado and dressing. Keep covered and refrigerated for up to a day. Just before serving, add the avocado and toss with the dressing. 

Nutrition

Calories: 172kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 197mg | Potassium: 297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 258IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg
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5 from 5 votes (4 ratings without comment)

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4 Comments

  1. I’m surprised that you don’t add the dressing right away so the flavors all have time to meld.