Greek Chickpea Avocado & Cucumber Salad

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!

Course Main Course, Salad

Cuisine Greek

Keyword Feta Cheese, Vegetarian

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 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 tbsp 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 tbsp red wine vinegar
1 tbsp lemon juice
1 clove garlic
1/4 tsp dried dill
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp 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