Chopped Chickpea Salad with Avocado
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Chopped Chickpea Salad with Avocado

Servings 6
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:
  • 1/3 cup olive oil
  • 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

Instructions

  • 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.