Tomato, Avocado, Cucumber and Chickpea Salad with a Greek Lemon Dressing

Free from gluten, dairy, soy, peanuts, tree nuts, seeds, eggs, fish.

A quick and easy vegan recipe for a midweek, healthy lunch or an accompaniment to any meal. The star of the dish is the mighty avocado! An incredibly nutritious food with good levels of potassium, magnesium, Vitamins E, A, K and B6 and of course healthy monounsaturated fatty acids shown to lower LDL (bad) cholesterol and increase HDL (good) cholesterol.


  • 250g baby rosa tomatoes, halved
  • 250g baby yellow tomatoes, halved
  • 1 small red onion, finely diced
  • 1 cucumber, peeled and chopped
  • 2 avocados, diced
  • 1 red pepper, diced
  • 1 can chickpeas, drained and rinsed
  • 30g rocket, washed and dried
  • Handful of parsley, chopped
  • Salt and pepper


  • 80ml Olive oil
  • 1 Tbsp fresh lemon juice
  • 1 clove of garlic, crushed
  • 1 tsp Dijon mustard
  • Pinch dried oregano
  • Salt and pepper


In a salad bowl, toss together the tomatoes, cucumber, chickpeas, onion and red pepper. Blend or whisk the dressing ingredients and add to the salad bowl and toss. Add the avocado, rocket and parsley and give one final toss. Eat immediately.