Chickpea Avocado Salad

Chickpea Avocado Salad with tomatoes, cucumbers, and feta in fresh, lemony dressing is a quick and easy Mediterranean chickpea salad in minutes! This cold salad makes a perfect addition to summertime meals, BBQs, and potlucks.

Prep Time 15

Cook Time 0

Total Time 15

Servings

Author Melissa Erdelac

Ingredients

15 ounce canned garbanzo beans drained and rinsed
2 avocados chopped
1 cucumber seeded and chopped
1 pint (2 cups) grape tomatoes whole
⅓ cup diced red onion
½ cup fresh parsley chopped
½ cup crumbled feta

Dressing:

3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
1 clove garlic minced
1 teaspoon dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Instructions

In a large bowl add chickpeas, avocados, cucumbers, tomatoes, red onion, feta, and parsley.
15 ounce canned garbanzo beans, 2 avocados, 1 cucumber, 1 pint (2 cups) grape tomatoes, ⅓ cup diced red onion, ½ cup fresh parsley, ½ cup crumbled feta
In a small jar add dressing ingredients - olive oil, lemon juice, garlic, dijon, salt and pepper. Shake vigorously to combine. Alternatively, add dressing ingredients to a small bowl and whisk to combine.
3 tablespoons olive oil, 3 tablespoons freshly squeezed lemon juice, 1 clove garlic, 1 teaspoon dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper
Pour dressing over chickpea salad ingredients and stir gently to combine. Serve immediately.

Notes

Tips To Remember

Leave tomatoes whole instead of cut so salad doesn't become overly liquidy.
If making ahead of time, add the avocados right before serving so they don't become discolored upon sitting.
The dressing may be made up to 3 days ahead and refrigerate in an airtight container.
Leave out the feta cheese for a dairy free and vegan version.
For a smashed chickpea salad to use in sandwiches, combine all the ingredients and then use a potato masher to lightly smash.
If desired, roast the chickpeas first for a little added crunch.

Nutrition