Simple Greek Salad With Avocado And Chickpeas

When spring and summer arrive, I prefer to eat light meals. Because these are the seasons when all of the colorful, beautiful vegetables are at their peak, light and healthy food is the first thing that comes to mind when thinking about what to make with them. This Greek Chickpea Salad is ideal for consuming all of the healthy produce; it comes together quickly and tastes incredibly fresh and delicious. This is what I usually like to eat for lunch during the week!

I like how this salad is well-balanced and flavorful. Moreover, this Greek salad is filled with protein from the garbanzo beans and is made with simple and fresh ingredients. I love to add toasted pita bread to the top to add some extra crunch.

This salad, in particular, is vibrantly colored and bursting with flavor. Especially the zesty homemade Mediterranean dressing, which is delicious! As a result, it is perfect for picnics and barbecues, and it is a must-try.

I enjoy chopping food; perhaps it is a form of relaxation therapy for me. The key to perfectly chopping the vegetables is to use the right knife, which makes this job simple. When Tuo Cutlery sent me a Santoku Knife I knew I had to make my favorite Greek Chickpea Salad with this beauty. It is of extremely high quality! I felt like a chef using their knives the moment I sterted using them. I love its sturdier grip with absolutely no slipping. The beautiful box makes it the perfect gift.

If you like more salad ideas, try my best Summer Pasta Salad recipe.

Simple Greek Salad With Avocado And Chickpeas

Recipe by Urooj Naeem

5.0 from 1 vote

Course: SaladsCuisine: MediterraneanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Total time

15

minutes

A quick and healthy Greek Salad with chickpeas, tomatoes, cucumber, bell peppers, and feta, topped with sumac spice, olive oil, lemon, and fresh herbs, is the ideal lunch or side dish!

Cook Mode

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Ingredients

• Mediterranean Salad Ingredients:

• 1 cup cucumber, cut into quarters

• 1/2 cup diced red onion

• 1/2 cup diced bell peppers

• 1/2 cup cherry tomatoes

• 1/2 cup chickpeas

• 1/3 cup kalamata olive

• 1/2 diced cup avocados (optional)

• Mediterranean Dressing

• 3 tablespoons olive oil

• 3 tablespoons lemon juice

• 3 tablespoons fresh chopped mint

• 3 tablespoons freshly chopped parsley

• 1/2 teaspoon dried basil

• 1 tablespoon sumac

• 14 teaspoons black pepper

• Salt as per taste

• OPTIONAL TOPPINGS

• 1/4 cup feta
  

• baked pita bread

Directions

• Cut pita bread into small pieces, bake at 350F, or fry until crispy
• Whisk together all of the dressing ingredients in a mixing bowl and set aside.
• Combine chickpeas and vegetables in a large salad bowl. Drizzle dressing on the salad. Toss until well combined.
• Top with baked pita and feta at serving time.

Notes

• Kalamata olives can be substituted with your favorite olives.
• Pita can easily be replaced by Naan, roti, or Tortilla.

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