Chickpea, Tomato, & Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units Scale

For the Salad

  • 2 pints cherry tomatoes, multi-colored preferred, halved
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 2 large cucumbers, peeled and cubed
  • 1/2 large red onion, diced
  • 2 large avocados, peeled, cored and diced (ripe but semi-firm)
  • 1/2 cup chopped fresh parsley
  • 4 ounces feta cheese, crumbled

Greek Salad Dressing

  • 1/2 cup olive oil
  • 3 large lemons, juiced
  • 1 tablespoon Dijon mustard
  • 2 large cloves garlic, minced
  • 1/2 teaspoon salt, or more (to taste)
  • Pinch of pepper (to taste)
  • 1 Tablespoon dried basil
  • 1 teaspoon dried oregano


  1. In a wooden bowl place the halved cherry tomatoes, rinsed chickpeas, cubed cucumbers, diced red onion, fresh parsley, and feta cheese.
  2. Prepare dressing by combining all (greek salad dressing) ingredients in a mason jar or container with lid and shake vigorously to combine.
  3. Pour the greek salad dressing over the top of ingredients in the bowl.
  4. Toss together lightly until combined.
  5. Add in the cubed avocado and mix lightly again.
  6. Serve and enjoy!

(Tip: Serve over a bed of lettuce, a warm bed of farro, couscous, quinoa or other grain of your choice.)

Recipe Card powered byTasty Recipes