Description
This healthy Chickpea Salad is quick, fresh, and packed with flavor, featuring a zesty homemade dressing, crisp vegetables, creamy feta, and hearty chickpeas.
Ingredients
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, sliced
- 1 cup English cucumber, diced
- 1 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup black olives, sliced
- 1/4 cup parsley, roughly chopped
- 1 avocado, cubed
- 3/4 cup feta cheese
- 3 tablespoons avocado oil or extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 3/4 teaspoon minced garlic
- 3/4 teaspoon Dijon mustard
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
1. Combine all dressing ingredients in a container with a lid and shake well. Refrigerate while preparing the salad ingredients.
2. Dice and slice all vegetables. Pat them dry with paper towels for best texture.
3. Add chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, parsley, avocado, and feta cheese to a large bowl.
4. Gently toss the salad ingredients to combine.
5. Pour the dressing over the salad and toss until evenly coated.
6. Chill for up to 2 hours before serving for best flavor, or serve immediately.
Notes
Use canned chickpeas for convenience, or cook dried chickpeas ahead of time.
English cucumbers are recommended for their mild flavor and low water content.
Add avocado just before serving to keep it fresh and prevent browning.
Feta cheese complements the Mediterranean flavors, but mozzarella or Parmesan can be substituted.
Optional additions include corn, jalapeños, black beans, green onions, or bacon.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 342
- Sugar: 8g
- Sodium: 1070mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 20mg