Greek Chickpea Avocado & Cucumber Salad
Simple, delicious and oh so fresh! This salad is vegetarian, gluten free, and perfect to serve a crowd!
Servings: 6 servings
Calories: 172kcal
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
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!
Video
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
