Roasted Chickpea, Avocado and Cucumber Salad

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This easy green salad is packed with zesty roasted chickpeas, cucumber, avocado, feta cheese, fresh herbs and a tangy lemon vinaigrette.

As I mentioned in my post earlier this week, Barclay and I love to roast a large pan of chickpeas at least once a week. And this big green salad in particular is one of our favorite ways to use them! ♡

We love it because it’s packed with so many of our favorite ingredients that taste so fresh and light, especially this time of year. We’re talking crunchy veggies, cool cucumber, creamy avocado, sliced ​​red onions, tangy feta (or goat cheese), lots and lots of fresh herbs (we like dill and mint here), and a quick lemon vinaigrette. The whole salad is quick and easy to put together and bursting with bright summer flavors. And while it might work well as a side salad, we usually just make a meal out of it!

If you want to add some protein, grilled shrimp, salmon, chicken or steak are delicious options. Or if you feel like making the salad completely vegan, you can simply omit the cheese. However you do it, we hope you love it as much as we do. There is definitely a keeper in our house!

salad ingredients

Before we get to the full recipe below, here are the ingredient notes you need for this Roasted Chickpea Salad recipe:

  • Roasted chickpeas: This is our recipe for crispy roasted chickpeas here at our house. It’s quick and easy to make with chickpeas, olive oil, and my favorite spice mix, but feel free to use whatever spices you prefer.
  • Green: I like a nice crisp green in this salad, like romaine or little gems, but just about any salad greens you happen to have on hand will work.
  • cucumbers: Mini cucumbers (or an English cucumber) add such a lovely crunch to this salad.
  • Crumbled Cheese: We alternate feta and goat cheese in this salad – both options are delicious!
  • Red onion: I recommend slicing the onion extra thin for this salad. If you prefer a milder onion flavor, simply rinse the sliced ​​onion in cold water and drain before adding to the salad.
  • Herbs: I love adding lots and lots of fresh herbs to this salad! Fresh mint and dill are usually our favorites, but basil, parsley, or cilantro would also be great alternatives.
  • Lemon Vinaigrette: This simple dressing is easy to whip up with olive oil, lemon juice, Dijon, garlic, salt and pepper.

recipe variations

This green salad recipe is incredibly flexible, so feel free to adapt it however you like! For example, don’t hesitate…

  • Add a protein: Shrimp, salmon, scallops, chicken, steak, or bacon would be great additions.
  • Add additional vegetables: Any other lettuce-friendly veggies (like bell peppers, carrots, radishes, peas, tomatoes, etc.) might work well here as well.
  • Add olives or capers: Either would be delicious.
  • Make it vegan: Use plant-based cheese or omit the cheese altogether.

More green salad recipes

Looking for more great green salad recipes to try? Here are a few of my favorites:


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This easy green salad is packed with zesty roasted chickpeas, cucumber, avocado, feta cheese, fresh herbs and a tangy lemon vinaigrette.

Salad ingredients:

  • 1 roasted chickpeas
  • 10 ounces Romaine or Little Gem lettuce, cut into bite-sized pieces
  • 6 ounces mini cucumbers (or a half English cucumber), cut into bite-sized pieces
  • 4 oz crumbled feta cheese
  • 1 large avocado, diced
  • half one small red onion, very thinly sliced
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/4 cup fresh dill, roughly chopped

Ingredients for the vinaigrette:

  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sea-salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large clove of garlic, pressed or chopped

  1. Make the vinaigrette. Whisk all ingredients together in a small bowl (or shake vigorously all ingredients in a sealed jar) until completely combined.
  2. Arrange the salad. In a large mixing bowl, mix together half the chickpeas, lettuce, cucumber, feta, avocado, red onion, mint, and dill. Drizzle evenly with the prepared vinaigrette and toss gently until well combined.
  3. Surcharge. Serve immediately, garnish with the remaining crispy chickpeas and enjoy!


Preparation time: The prep time listed above is for preparing the chickpeas for roasting. The prep time for the rest of the salad is included in the time the chickpeas bake (although it will likely take less than 45 minutes to prepare).

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