Home » Salads & Dressings » Chopped Chickpea Salad

Chopped Chickpea Salad

This veggie packed Chopped Chickpea Salad with Avocado is sure to become a favorite with your family and friends. You can enjoy it as a side dish or a light and healthy meal.

Chopped Chickpea Salad with Avocado

Easy Chopped Chickpea Salad Recipe

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. How to make simple Chickpea Salad Recipe: (Scroll down for full printable recipe.)

  • Vegetables – Prep the vegetables then place the cucumber, cherry tomatoes, red onion and chickpeas in a large mixing bowl. Set aside.
  • Vinaigrette – In a separate medium bowl whisk together balsamic vinegar, lemon juice, sugar, Italian seasoning, salt, black pepper and crushed red pepper flakes. Slowly drizzle in the olive oil in a steady stream whisking constantly.
  • Combine – Pour vinaigrette over the vegetables and gently toss to coat evenly. Cover and refrigerate for at least 2 hours.
  • Add Feta and Avocado – Just before serving add the feta cheese, cubed avocado and Italian parsley to the marinated chickpeas and vegetables. Mix well, then taste and adjust the salt and black pepper to taste.
  • Serve immediately.
best ever Chopped Chickpea Salad with Avocado

How to Make the Best Chopped Chickpea Salad

  • Ingredients you’ll need to make homemade Chopped Chickpea Salad: Canned chickpeas, fresh avocado, red onion, cherry tomatoes, cucumber, goat cheese and chopped Italian parsley.
  • Ingredients to make the balsamic vinaigrette: Olive oil, white balsamic vinegar, lemon juice, granulated sugar, dry Italian seasoning, salt, black pepper, red pepper flakes and garlic powder or granulated garlic.
  • Kitchen tools you’ll need: A large bowl, medium bowl, measuring cups and spoons, sharp knife and cutting board, whisk.
  • To save time, you could make the vinaigrette one day in advance. Store it chilled in a mason jar and shake it well before proceeding with the recipe.
  • I recommend mixing all of the vegetables together first before 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 gently mixing to combine with the remaining ingredients. Avocado will oxidize and turn brown if added in the beginning. Doing it this way, will ensure that the avocado will maintain its bright color.
  • This Chickpea Salad is 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.
  • Store chilled in the refrigerator for up to 3 days.
Chopped Chickpea Salad with Avocado

More Easy Salad Recipes to Make

A salad is always a welcome site on our dinner table whether I serve it as an entrée or alongside a steak or chicken. Other salad recipes to add to the menu:

fresh Chickpea Salad recipe

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Chopped Chickpea Salad

Prep Time15 minutes
Chill time2 hours
Total Time2 hours 15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American, Southern
Keyword: chickpea-salad-with-avocado, chopped-chickepea-salad-recipe
Servings: 6 servings
Calories: 321kcal
Author: Melissa Sperka

Ingredients

  • Salad:
  • 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 Tbsp chopped Italian parsley
  • White Balsamic Vinaigrette:
  • 1/4 cup white balsamic vinegar
  • 2 Tbsp lemon juice
  • 2 Tbsp granulated sugar
  • 1 tsp dry Italian seasoning
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/3 cup olive oil

Instructions

  • Place the cucumber, cherry tomatoes, red onion and chickpeas in a large mixing bowl. Set aside.
  • In a separate medium bowl whisk together balsamic vinegar, lemon juice, sugar, Italian seasoning, salt, black pepper and crushed red pepper flakes. Slowly drizzle in the olive oil in a steady stream whisking constantly.
  • Pour vinaigrette over the vegetables and gently toss to coat evenly. Cover and refrigerate for at least 2 hours.
  • Just before serving add the feta cheese, cubed avocado and Italian parsley to the marinated chickpeas and vegetables. Mix well, then taste and adjust the salt and black pepper to taste.
  • Serve immediately.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 20g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 618mg | Potassium: 636mg | Fiber: 6g | Sugar: 11g | Vitamin A: 642IU | Vitamin C: 29mg | Calcium: 127mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

4 Comments

  1. Melissa, could you use zucchini or yellow squash for the cucumber? I can’t eat cucumber. This salad sound wonderful.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating