This veggie packed Chopped Chickpea Salad with Avocado is sure to become a summertime favorite with your family and friends.
Flavor Packed Chopped Chickpea Salad with Avocado
This amazing fresh Chopped Chickpea Salad with Avocado deviates a little from the beaten path with the addition of avocado. On top of that, it's also filled with farm stand goodies like fresh cucumbers, sweet red onion and cherry tomatoes all tossed in a homemade vinaigrette. The feta cheese adds a nice mildly salty bite and rounds out the salad making it perfect to be served as a side dish or a light meal all in itself.
Helpful Tips for Making Chick Pea Salad
- I recommend mixing all of the vegetables together and tossing them with the vinaigrette. This allows the flavors to marry while the chopped vegetables marinate in the vinaigrette and chill.
- Just before serving, add the avocado, feta and fresh parsley tossing with the remaining ingredients.
- Doing it this way, will ensure that the avocado will maintain its bright color.
- It's a fantastic way to switch up the salads at a backyard BBQ, family picnic or served as a light meal all on it's own. It's one of my favorite summertime salads and oh-so-easy to toss together and after chilling thoroughly, the flavors truly come alive.
Other Fresh Salad Recipes to Try
- Classic Wedge Salad drizzled with homemade bleu cheese dressing
- Seven Layer Salad filled with vibrant colors and flavor
- Chicken Pasta Salad doubles as an entrée or a side dish
- Dill Pickle Pasta Salad from Kitchen Fun with my Three Sons
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Helpful Kitchen Items:
Chopped Chickpea Salad with Avocado
- 1 English cucumber cubed
- 1 pint cherry tomatoes halved
- 1 small red onion thinly sliced
- 1 14 oz can chickpeas, rinsed
- 4 oz feta cheese crumbled
- 2 small avocados cubed
- 2 tablespoon chopped Italian parsley
- White Balsamic Vinaigrette:
- ⅓ cup olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoon lemon juice
- 2 tablespoon granulated sugar
- 1 teaspoon dry Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Place the cucumber, cherry tomatoes, red onion and chickpeas in a mixing bowl. Set aside.
- Whisk together the ingredients for the vinaigrette. Toss with the vegetables. Cover tightly and refrigerate for at least 2 hours.
- Just before serving toss the feta cheese, cubed avocado and Italian parsley with the marinated vegetables. Taste and adjust the seasonings, if needed.
- Serve immediately.