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Recipe Chopped Chickpea Salad with Avocado
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Chopped Chickpea Salad with Avocado

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword chickpea-salad-with-avocado, chopped-chickepea-salad-recipe
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
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:
  • cup olive oil
  • ¼ 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
  • ¼ 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.

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