Tomato, Avocado, Chickpea Salad

A quick and easy recipe to throw together, the simplicity of this chickpea salad can’t be beat!

400;”>Use as a side dish or top with some grilled steak or chicken…everyone will love it! 


Tomato Avocado Chickpea Salad

Yields: 4 servings per recipe

  • 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 House, Lemon House or Spicy Seasoning Blend (combo of sea salt, garlic and pepper)
  • 2 T. chopped cilantro
  1. Rinse and drain the chickpeas.
  2. In a bowl, whisk together the olive oil, lemon juice, and House Seasoning.
  3. To the dressing mix, slowly incorporate the chickpeas and cucumbers; Stir well.
  4. Add the next layer of tomatoes and feta cheese, and stir well.
  5. Cover with plastic wrap and chill for 30 minutes.
  6. Right before you serve, top with the fresh cut cilantro and avocado.


  • Calories: 354
  • Fat: 14 grams
  • Carbs: 34 grams
  • Protein: 15 grams

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