Tomato, Avocado, Chickpea Salad Recipe

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

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
  • 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.


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)

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