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Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing
5 from 18 votes

Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing

This salad features a fresh mix of cherry tomatoes in red and yellow, chickpeas, cucumbers, and diced avocado, tossed with crumbled feta. The dressing combines olive oil, lemon juice, mustard, garlic, and herbs to brighten the flavors. The combination offers a variety of textures from the creamy avocado to the firm chickpeas, balanced by the tangy Greek lemon dressing, making it a light and refreshing choice for a side or a light meal.

Prep Time
20 mins
Total Time
20 mins
Servings: 8
Course: Side Dish
Cuisine: Greek

Ingredients

  • 2 (10.5 oz) containers cherry tomato red
  • 1 (10.5 oz) containers cherry tomato yellow
  • 1 (14.5 oz) can chickpea drained and rinsed
  • 1 1/2 cucumber peeled and sliced into quarters
  • 2 avocado peeled, cored and diced (ripe but semi-firm, Hass variety
  • 1/4 cup parsley chopped, fresh
  • 3 oz feta cheese crumbled
Dressing
  • 1/2 cup olive oil
  • 1/4 cup lemon juice fresh
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • 1 Tbsp basil chopped, fresh
  • 3/4 tsp oregano dried

Instructions

    Cup of Yum
  1. 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.
  2. For the dressing:
  3. 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.
  4. Recipe source: inspired by Green Valley Kitchen