A quick and easy recipe to throw together, the simplicity of this chickpea salad can’t be beat! Use as a side dish or top with some grilled steak or chicken…everyone will love it! 

Tomato Avocado Chickpea Salad

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Course: Salad, Side Dish

Keyword: Summer

Diet: Gluten Free, high carb, Vegan, Vegetarian

Protein Source: Plant Based

Servings: 4 servings per recipe

Calories: 354kcal

What You Need

• 1 15 oz can chickpeas or garbanzo beans
• 1 cucumber peeled and diced
• 1 avocado diced
• ⅓ c. feta cheese
• 1 pint cherry tomatoes roughly chopped
• 2 T. extra virgin olive oil
• 1 T. lemon juice
• ½ T. TLC Original House Seasoning Lemon House or Spicy Seasoning Blend (combo of sea salt, garlic and pepper)
• 2 T. chopped cilantro

How to Make It

• Rinse and drain the chickpeas.
• In a bowl, whisk together the olive oil, lemon juice, and House Seasoning.
• To the dressing mix, slowly incorporate the chickpeas and cucumbers; Stir well.
• Add the next layer of tomatoes and feta cheese, and stir well.
• Cover with plastic wrap and chill for 30 minutes.
• Right before you serve, top with the fresh cut cilantro and avocado.

Nutrition

Calories: 354kcal | Carbohydrates: 34g | Protein: 15g | Fat: 14g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

• Original House Seasoning

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