California Greek Chickpea Salad

5 from 1 vote

Colorful California Greek Chickpea Salad features creamy cubes of avocado in place of feta for a mashup of coastal flavors. Simple to make in 15 minutes, if you enjoy chickpeas, Greek salad, and avocados, this is the salad for you! (Serves 2 as a meal or 4 as a side dish.)

Prep Time15

Total Time15

Course: Salad

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 597kcal

Author: Amy Katz

Ingredients

1-15 ounce can chickpeas rinsed and drained (about 1½ cups)
1 cup avocado diced
1 cup cucumber halved lengthwise and sliced (Persian or English, if available)
1 cup tomatoes diced
½ cup red onion sliced
½ cup pitted Kalamata olives sliced lengthwise
3 Tablespoons extra virgin olive oil
2 Tablespoons red wine vinegar
1 teaspoon dried oregano
salt and pepper to taste

US Customary - Metric

Instructions

Place all of the ingredients in a large salad bowl. Gently toss until well combined.
1-15 ounce can chickpeas, 1 cup avocado, 1 cup cucumber, 1 cup tomatoes, ½ cup red onion, ½ cup pitted Kalamata olives, 3 Tablespoons extra virgin olive oil, 2 Tablespoons red wine vinegar, 1 teaspoon dried oregano, salt and pepper
Taste and adjust the seasonings, as needed.
Enjoy right away, or refrigerate in an airtight container until ready to serve.

Notes

This salad is best enjoyed the day it's made. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.

Nutrition