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Chickpea Salad

A fresh and crunchy summer time salad!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8


  • 1 avocado peeled and cubed
  • 1 can chickpeas rinsed
  • 2 cups quartered cucumbers
  • 2 cups grape tomatoes sliced
  • 3/4 cup green bell pepper chopped
  • 1/2 lemon
  • 1/2 cup parsley leaves
  • 1/4 cup red onion chopped or sliced
  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1/2 tsp cumin I like to do a little extra
  • salt and pepper to taste


  1. Wash all vegetables and rinse chickpeas. Cube avocado and add to a large mixing bowl. Pour the juice from 1/2 a lemon over avocado and gently toss. This will add flavor and keep the avocado from browning.

  2. Cut remaining vegetables and herbs as directed and add to the large mixing bowl with the avocado.

  3. In a small bowl, mix together olive oil, red wine vinegar, cumin, salt and pepper.

  4. Pour dressing over the salad in the large mixing bowl and gently toss. Cover with saran wrap and let chill in the fridge for one hour.

  5. Serve as a side or add grilled chicken for a meal. Enjoy!