Fresh Chopped Salad with Chickpeas, Avocado and Pepitas

Avocado and pepitas decorate this crunchy salad.
June 15, 2015


Peel alternating strips of the cucumber's skin, then cut the cucumber in half lengthwise, remove the seeds with a spoon, and dice. Place cucumber in 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. If using Brussels sprouts, thinly slice them. Mix all the vegetables together with chickpeas and feta crumbles.

In a canning jar, place extra virgin olive oil, apple cider vinegar,  Dijon mustard, honey, and teaspoon sea salt. Shake vigorously to combine (alternatively, whisk all ingredients together in a bowl). 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.


Recipe courtesy of A Couple Cooks

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  • 1 large cucumber
  • 6 radishes
  • 4 large carrots
  • 8 Brussels sprouts (optional)
  • 15-ounce can or 1½ cups cooked chickpeas
  • ¾ cup feta crumbles
  • ¼ cup extra virgin olive oil
  • ½ cup apple cider vinegar
  • 1½ tablespoons Dijon mustard
  • 2 tablespoons honey
  • ¼ teaspoon sea salt
  • 1 avocado
  • ¼ cup roasted salted pepitas (pumpkin seeds)
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