Description
A refreshing and vibrant Chickpea Salad featuring tender chickpeas, juicy cherry tomatoes, crisp cucumber, creamy avocado, and tangy feta cheese, all brought together with a zesty lemon garlic dressing. Perfect for a quick, healthy lunch or side dish that’s easy to prepare in just 10 minutes.
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 and 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, combine 3 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 pressed or minced garlic clove, 1/2 teaspoon of sea salt, and 1/8 teaspoon of black pepper. Whisk well or shake vigorously in a small mason jar until the dressing is fully emulsified.
- Assemble the salad: In a large salad bowl, combine the halved cherry tomatoes, sliced English cucumber, drained and rinsed chickpeas, thinly sliced red onion, sliced avocado, chopped cilantro, and diced feta cheese. Gently toss these ingredients to mix evenly.
- Dress the salad: Pour the prepared lemon garlic dressing over the salad ingredients, using all or to taste. Toss gently but thoroughly to ensure every component is coated with the flavorful dressing.
Notes
- For best flavor, use fresh lemon juice and high-quality extra virgin olive oil.
- You can substitute cilantro with parsley if preferred or omit it for a milder taste.
- To keep the avocado from browning, add it just before serving.
- This salad can be stored covered in the refrigerator for up to 1 day, but best enjoyed fresh.
- Add a sprinkle of toasted pine nuts or sunflower seeds for extra texture and crunch if desired.