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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!
Course Main Course, Salad
Cuisine Greek
Keyword Feta Cheese, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 172kcal


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


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!



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. 


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