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Tomato, Avocado, and Chickpea Salad

This Tomato, Avocado, and Chickpea Salad with Balsamic Vinaigrette is a delightful and nutritious lunch option. It’s packed with the fresh, vibrant flavours of ripe tomatoes and creamy avocado, combined with the heartiness of chickpeas. The balsamic vinaigrette adds a zesty, tangy kick, making this salad a perfect, well-balanced meal.


For the Salad:

2 large ripe tomatoes, diced

1 ripe avocado, diced

1 can (14 oz) chickpeas, drained and rinsed

1/2 red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley, chopped

Salt and black pepper to taste

For the Balsamic Vinaigrette:

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

1 teaspoon Dijon mustard

Salt and black pepper to taste


Step 1 – Prepare the Balsamic Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, and Dijon mustard. Season with salt and black pepper to taste. Set the vinaigrette aside.

Step 2 – Assemble the Salad: In a large salad bowl, combine the diced tomatoes, diced avocado, chickpeas, finely chopped red onion, fresh basil, and fresh parsley. Gently toss the ingredients to mix them evenly.

Step 3 – Dress the Salad: Drizzle the prepared balsamic vinaigrette over the salad. Toss gently to coat the ingredients with the vinaigrette. Be careful not to mash the avocado.

Step 4 – Season and Serve: Season the salad with additional salt and black pepper to taste. Mix well and ensure all the flavours are nicely blended.