Description
A fresh, vibrant Chickpea Salad combining tangy lemon dressing, crunchy cucumber, sweet cherry tomatoes, creamy avocado, and salty feta cheese for a quick and healthy meal.
Ingredients
Dressing
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice (from 1 large lemon)
- 1 garlic clove (pressed or minced)
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper
Salad
- 1 1/2 cups cherry tomatoes (halved)
- 1 English cucumber (halved and sliced)
- 15 oz chickpeas (or garbanzo beans, drained, rinsed)
- 1/2 medium red onion (thinly sliced)
- 1 avocado (sliced)
- 1/4 cup cilantro (chopped)
- 4 oz feta cheese (diced)
Instructions
- Prepare the dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 3 tablespoons of freshly squeezed lemon juice, 1 pressed or minced garlic clove, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper until well combined. Alternatively, shake all the ingredients in a small mason jar.
- Combine salad ingredients: In a large salad bowl, add 1 1/2 cups halved cherry tomatoes, 1 halved and sliced English cucumber, 15 ounces of drained and rinsed chickpeas, 1/2 thinly sliced medium red onion, 1 sliced avocado, 1/4 cup chopped cilantro, and 4 ounces diced feta cheese.
- Dress the salad: Pour the prepared dressing over the salad ingredients. Toss gently to coat everything evenly with the dressing. Serve immediately for the freshest flavor.
Notes
- For best results, use ripe avocados and fresh cilantro.
- You can substitute feta cheese with a vegan alternative to make it vegan.
- This salad is best consumed fresh but can be refrigerated for up to 1 day.
- Add chopped fresh herbs like parsley or mint for extra flavor if desired.
- For added crunch, sprinkle some toasted nuts or seeds on top.
