Greek Chickpea Avocado Salad
Greek Chickpea Avocado Salad combines colourful cherry tomatoes, cucumber, chickpeas, avocado, parsley, and feta with a fresh lemon-herb dressing. It is a satisfying vegetarian salad for lunch, picnics, or summer dinners.
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
Serving: 1 bowl | Calories: 375 kcal | Carbohydrates: 30 g | Protein: 9 g | Fat: 27 g | Saturated Fat: 5 g | Sodium: 420 mg | Sugar: 8 g