Greek Chickpea, Avocado and Cucumber Salad

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This easy 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!

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 cookouts, 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

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 cook 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!

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!

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.

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!

This salad is wonderful on its own, and also pairs well with a lot of different proteins! I recommend serving it with air fried shrimp, some marinated grilled chicken, or Mediterranean salmon. It’s even delicious with canned tuna!