This chickpea salad is a delicious bowl meal starring chickpeas, cucumber, avocado, salty feta, and crunchy pepitas.
Last month we took a summer trip to Traverse City, Michigan. Everything about it was magical: the dunes, that aquamarine water, the company, and the food: especially this salad. We came across it at a venue called The Little Fleet, a rotating gathering of food trucks stationed in a permanent location with picnic tables and a bar. A fabulous idea, really. This chickpea salad idea came from a salad I ordered from a truck called EZ Cheesy, known for its gourmet grilled cheese. Since I had ordered a grilled cheese with ramen and kimchi (yes, a sandwich filled with noodles!), I felt compelled to balance it out with some veg and ordered this chickpea salad.
How to make avocado & chickpea salad
Alex and I both fell pretty hard for this chickpea cucumber salad (I did let him have a few bites). The combination of the fresh veggies, salty feta, and crunchy pepitas with the light and tangy vinaigrette was somehow unexpected and refreshingly delicious. It made me feel like the healthiest person on the planet, even after my grilled cheese stuffed with noodles.
After we returned we promptly started trying to recreate this chickpea salad, with mixed success. I ended up contacting the owner for the recipe and to my delight, he provided it! We’ve tweaked it a bit, but it’s very close to the original. It’s best eaten freshly made, so we’ve included some notes in the recipe with how to prepare it when made ahead. We hope you enjoy it as much as we did! Thanks again to EZ Cheesy for the chickpea cucumber salad recipe.
Below is EZ Cheesy at The Little Fleet in Traverse City, Michigan. Our friends Megan and Mike of Wild Measure and The Fresh Exchange introduced us to the place, and also did the branding / logo work for the truck. How fun is that?
Video: how to cut an avocado
The hardest part of this avocado and chickpea salad recipe is cutting an avocado! Alex and I have a great method for avocado pit removal and how to cut avocado slices. You’ve heard about the injuries that can happen removing avocado pits, right? Here’s a safe way to do it! We use this method all the time. Watch the video to see me cutting an avocado in our kitchen!
Related: 20 Knife Skills Videos: How to Cut Everything!
Looking for more salad recipes?
Outside of this chickpea salad recipe, here are a few of our favorite salad recipes:
- Easy Chickpea Salad Sandwich
- Vegan Italian Pasta Salad
- Peach & Burrata Caprese Salad
- Incredible No Mayo Potato Salad
- Strawberry Salad with Balsamic Vinaigrette
- Seriously Simple Three Bean Salad
- Radish Chopped Salad Recipe
This recipe is…
This chickpea salad recipe is vegetarian and gluten-free. For vegan, dairy-free, and plant-based, omit the feta.Print
Avocado & Chickpea Salad
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 2 to 3 as a main, 8 as a side 1x
This chickpea salad is a delicious bowl meal starring chickpeas, cucumber, avocado, salty feta, and crunchy pepitas. Perfect for lunch or as a side dish!
- 1 large cucumber
- 6 radishes
- 4 large carrots
- 8 Brussels sprouts (optional)
- 15-ounce can or 1 ½ cups cooked chickpeas
- ¾ cup feta crumbles
- ½ cup apple cider vinegar
- 1½ tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- 1 avocado
- ¼ cup roasted salted pepitas (pumpkin seeds)
- Peel alternating strips of the cucumber’s skin, then cut the cucumber in half lengthwise, remove the seeds with a spoon, and dice it. Place the cucumber in a strainer and sprinkle with kosher salt (this helps to drain the cucumbers of extra water while you cut the other vegetables.)
- Thinly slice the radishes (cut them in half or quarters if large). Peel the carrots, then dice them. If using Brussels sprouts, thinly slice them. Mix all the vegetables together with the chickpeas and the feta crumbles.
- In a medium jar, whisk together the apple cider vinegar, Dijon mustard, honey or maple, and salt. Gradually whisk in the olive oil tablespoon by tablespoon until fully incorporated. If making ahead, stop here and refrigerate the vegetables and dressing until serving.
- When ready to serve, pour 6 tablespoons dressing onto the vegetables and mix gently to combine. If possible, let sit for a few minutes to marinade and allow all ingredients to come to room temperature.
- Dice the avocado, then garnish each serving with avocado, pepitas, and extra dressing (if desired). Serve immediately. With any leftovers, keep the vegetables separate from the avocado and pepitas (and dressing if possible); add these toppings directly prior to serving.
Adapted from the EZ Cheesy food truck
- Category: Salad
- Method: Raw
- Cuisine: American
Keywords: Chickpea salad, Chickpea salad vegan, Chickpea cucumber salad, Avocado salad, Lunch Ideas, Vegetarian Recipes, Vegan Recipes, Dinner Ideas
I love chopped salads. Feta had to be invented to salads like these. The saltiness pairs so well with fresh veggies. Delicious!
Ahhh sleeping bear dunes! I went there this summer, for the first time, which is embarrassing as I lived in the northern part of Michigan for 5 years! It is so incredibly beautiful. Pictures just do not do it justice….although yours were definitely a good attempt. This salad sounds lovely, and I would LOVE if you could join us in our meatless monday linkup. I have a button on my page, and this would be a great recipe to spread the word (and maybe check out some other recipes for inspiration). Thanks so much for the recipe!
This really does seem like a refreshingly delicious salad and with lots of flavor from the vinaigrette. This is the perfect dinner salad to me in fact because it has a little bit of everything to satisfy the tastebuds and belly.
LOVING the looks of this salad – so fresh and meal-worthy. Chickpeas and pepitas have my heart. I need to go to that area of Michigan just for EZ Cheezy, though that gorgeous sand and water are drawing me in pretty darn hard too.
This sounds delicious, well worth trying. I’d probably put in the Brussels sprouts because I like them raw. And I love your Michigan pictures – what’s not to like about beaches and sand dunes with sea oats?…
I’ve been trying to incorporate more apple cider vinegar into my diet after hearing about all of the health benefits so this is perfect! I am going to make this to pack for lunches!
Love how yummy and healthy this looks!
YUM! I’m trying to eat healthier and more organic, and this looks PERFECT for me to pack with and take to school. Thank you for the recipe!
Yummy! Looks a lot like what’s in my lunch box today :)
I love the idea of adding radishes too. I’ll have to keep my eye out for some when I go to the farmer’s market next :)
I had no idea Michigan was so gorgeous! And this salad looks super delicious — I’m a big Brussels sprouts fan so I’ll be adding those for sure. :)
It’s getting warmer here and salads are exactly what I’ve been craving. This looks delicious! Also what beautiful blue water in your photographs :)
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