Tomato Avocado Cucumber Chickpea Salad with Feta and Greek Lemon Dressing
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Tomato Avocado Cucumber Chickpea Salad with Feta and Greek Lemon Dressing features your favorite fresh vegetables: chickpeas, red onion, avocado, heirloom cherry tomatoes, bell pepper, and cucumbers. Plus, flavorful herbs like parsley, basil, oregano, or mint. Finally, we add a sprinkling of salty, crumbly feta cheese and douse the salad in my tasty Greek lemon dressing. Healthy, fresh, and a total crowd-pleaser!
I don’t know why I always make such big salads. I guess with the ones that have chicken I’m always just making enough so we can eat it as a main dish for dinner, then with salads like this I just think of them as the perfect salad to take to a get-together. I mean when they are this good, why not make a big salad with enough to share?
Greek Chickpea Salad
This is a very summery salad with such vibrant flavors. I love the way the lemon pairs with the fresh herbs and how it just brightens the flavors of the fresh veggies (and fruits if you want to get technical with tomatoes and avocados). Greek flavors are one of my favorites and I love what they bring to this salad (but I probably say that about everything. I also can’t get enough of the Italian, Mexican, Indian, American, and Chinese flavors).
To add to the Greek flavors, you can add kalamata olives, fresh dill, and fresh mint to taste. You can also make this recipe vegan or dairy-free by choosing to increase your garbanzo beans (aka chickpeas) for more protein, and use vegan feta.
Greek Salad Dressing
This dressing is so easy to whip together (or blend shall I say), and you’ll want to use it for all your favorite salads! It’s a simple recipe but it packs a punch. It would be great on a grilled chicken and spinach salad too. We all know how I’m obsessed with those. They are a go-to lunch and dinner around here. You’ll likely have the ingredients on hand, too.
Lunch Salad Meal Prep
If you don’t want a big salad you can definitely scale your salad recipes down and use 1 container of cherry tomatoes, 1/2 a cucumber, 1 small avocado, 1/3 of the can of chickpeas, 1 1/2 Tbsp parsley, 1 oz of feta. I’d recommend making the full dressing recipe though and just saving it in the refrigerator for another use. Just whisk it again or add a splash of red wine vinegar and extra virgin olive oil before using it.
Save your leftovers in a mason jar in the fridge, adding a quick shake of your dressing when you’re ready to eat! It’s also perfect for meal prep.
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Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing
Ingredients
- 2 (10.5 oz) containers red cherry tomatoes
- 1 (10.5 oz) containers yellow cherry tomatoes
- 1 (14.5 oz) can chick peas, drained and rinsed
- 1 1/2 cucumbers, peeled and sliced into quarters
- 2 Hass avocados, peeled, cored and diced (ripe but semi-firm)
- 1/4 cup chopped fresh parsley
- 3 oz feta cheese, crumbled
Dressing
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1 Tbsp chopped fresh basil
- 3/4 tsp dried oregano
Instructions
- In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results.
- For the dressing:
- In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.
- Recipe source: inspired by Green Valley Kitchen