Greek Chickpea Avocado Salad
Equipment
- blender
- large salad bowl
- Measuring cups
- Measuring spoons
- Salad Tongs
Ingredients
- For the Salad
- 2 cups Red Cherry Tomatoes halved
- 1 cup Yellow Cherry Tomatoes halved
- 1 cup Chickpeas drained and rinsed
- 1 medium Cucumber peeled and quartered lengthwise then sliced
- 1 large Hass Avocado peeled, pitted and diced
- 2 tablespoons Fresh Parsley chopped
- 1½ ounces Feta Cheese crumbled
- For the Greek Lemon Dressing
- ¼ cup Extra-Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- ½ teaspoon Dijon Mustard
- 1 clove Garlic minced
- ⅛ teaspoon Kosher Salt
- 1½ teaspoons Fresh Basil chopped
- ½ teaspoon Dried Oregano
Instructions
- Prepare the Greek Lemon Dressing
- Pour the olive oil and lemon juice into a blender.
- Add the Dijon mustard, minced garlic, and kosher salt.
- Blend until the dressing is smooth and emulsified.
- Add the fresh basil and dried oregano.
- Pulse briefly until the herbs are evenly distributed.
- Set the dressing aside.
- Prepare the Salad
- Place the red cherry tomatoes and yellow cherry tomatoes in a large salad bowl.
- Add the drained chickpeas and sliced cucumber.
- Toss gently until evenly combined.
- Add the diced avocado and chopped parsley.
- Fold gently to avoid crushing the avocado.
- Finish and Serve the Salad
- Pour the desired amount of Greek lemon dressing over the salad.
- Add the crumbled feta.
- Toss gently until the ingredients are lightly coated.
- Let the salad rest for 5 minutes.
- Serve within 1 hour for the best texture and appearance.
Notes & Wine Advice
Serving Suggestions
Serve the salad as a light vegetarian lunch or alongside grilled chicken, fish, lamb, falafel, or warm pita bread. It also works well as part of a picnic or summer buffet. Add cooked quinoa or couscous when a more substantial meal is preferred.Recipe Notes
Use a ripe but still firm avocado so the pieces retain their shape while tossing. Drain and rinse the chickpeas thoroughly. Add the avocado and feta near the end and toss gently to prevent them from becoming mashed.Variations
Add Kalamata olives, red onion, roasted peppers, fresh mint, or cooked quinoa. Cannellini beans can replace the chickpeas. Goat cheese can replace feta, while a dairy-free feta alternative makes the salad suitable for vegan meals.Storage
The salad is best served within 1 hour because avocado softens and discolours after cutting. Refrigerate leftovers in an airtight container for up to one day. The dressing can be prepared separately and refrigerated for up to four days.Wine Advice
A crisp Sauvignon Blanc complements the lemon, tomato, herbs, and salty feta. A chilled Pinot Grigio is another refreshing choice for this colourful summer salad.Nutrition values
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About Greek Chickpea Avocado Salad
Greek Chickpea Avocado Salad is a colourful vegetarian dish made with red and yellow cherry tomatoes, cucumber, chickpeas, avocado, parsley, and feta. This Mediterranean vegetable salad is finished with a fresh dressing containing olive oil, lemon, Dijon mustard, garlic, basil, and oregano. It offers a satisfying balance of creamy, crisp, juicy, and savoury ingredients.
The salad requires no cooking and can be prepared in approximately 15 minutes. Chickpeas provide body and plant-based protein, while avocado and olive oil contribute richness. Fresh vegetables keep the overall dish bright and refreshing, making it particularly suitable for warm summer days.
Preparing Greek Chickpea Avocado Salad
Begin by draining and rinsing the chickpeas. Rinsing removes the thick canning liquid and some of the added sodium. Leave them in a strainer for several minutes so excess water does not dilute the lemon dressing.
Halve the cherry tomatoes so their juices become part of the salad without making the pieces difficult to eat. Using both red and yellow tomatoes creates visual contrast, although a single colour works equally well.
Peel the cucumber when its skin is thick or bitter. Quarter it lengthwise before slicing to produce manageable pieces. When the cucumber contains a particularly watery centre, remove some of the seeds to prevent excess liquid from collecting in the bowl.
Mixing the Mediterranean Vegetable Salad
Prepare the dressing before cutting the avocado. Blend the olive oil, lemon juice, Dijon mustard, garlic, and salt until emulsified. Dijon helps the oil and lemon juice remain combined while adding subtle sharpness.
Add the basil and oregano after the dressing is smooth. Pulsing them briefly distributes the herbs without processing them so finely that the dressing becomes cloudy. Taste before adding more salt because feta contributes additional seasoning.
Combine the tomatoes, cucumber, and chickpeas first because these sturdy ingredients can withstand thorough tossing. Add the avocado and parsley afterwards and fold them in gently.
Choosing and Handling the Avocado
Select an avocado that yields slightly when gently pressed but does not feel soft or hollow. An overripe avocado will collapse during tossing, while an underripe one may taste firm and bland.
Cut the avocado immediately before assembling the salad. Lemon juice in the dressing slows browning, but it cannot prevent it indefinitely. This is why the salad looks and tastes best when served within 1 hour.
Add the crumbled feta at the same time as the dressing. Large crumbles provide noticeable salty and creamy bites, while finely crumbled cheese coats more of the vegetables.
Serving Ideas and Variations
Serve the salad as a vegetarian lunch or side dish for grilled chicken, fish, lamb, or falafel. Warm pita bread, hummus, and olives can turn it into a Mediterranean-style meal. It also pairs well with our Lemon Zucchini Pasta Salad on a summer buffet.
Kalamata olives, red onion, roasted peppers, fresh mint, or quinoa can be added. Cannellini beans provide a softer alternative to chickpeas. A dairy-free feta substitute can be used when preparing a vegan version.
Storage and Food Safety
Serve the assembled salad promptly. When preparing it ahead, store the dressing, avocado, feta, and remaining ingredients separately. Combine them shortly before serving to preserve the best texture.
Refrigerate leftovers promptly and eat them within one day. Follow current FDA safe food-handling guidance when washing fresh produce and storing salads containing cheese and cut vegetables.
Fresh vegetables, creamy avocado, hearty chickpeas, salty feta, and lemon dressing make Greek Chickpea Avocado Salad a satisfying summer meal.
