Chickpea Salad
This chickpea salad is zesty, fresh, and bursting with Mediterranean flavor.
Ingredients
Base
- 1 can chickpeas drained and rinsed
- 1 English cucumber halved lengthwise and sliced
- 1.5 cups cherry tomatoes cut in halves
- 0.5 medium red onion thinly sliced
- 1 ripe avocado sliced or cubed
- 4 oz feta cheese cut into small cubes
- 0.25 cup fresh cilantro finely chopped
Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice freshly squeezed from one large lemon
- 1 clove garlic finely minced or pressed
- 0.5 tsp sea salt adjust to taste
- 0.125 tsp ground black pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Alternatively, combine in a jar with a lid and shake well.
- Rinse and dry the chickpeas: Drain the chickpeas and rinse under cool water. Pat dry with a kitchen towel to remove excess moisture.
- Combine the vegetables: In a large mixing bowl, add the cherry tomatoes, cucumber, red onion, chopped cilantro, and avocado.
- Add the chickpeas and feta: Gently mix in the chickpeas and cubed feta cheese with the vegetables.
- Toss with dressing: Pour the dressing over the salad and gently toss until everything is well coated.
- Serve fresh or chill: Serve immediately or refrigerate for 30 minutes if preferred cold.
Notes
Patting chickpeas dry after rinsing prevents sogginess and helps the dressing adhere better.
Salt the salad right before serving to avoid watery vegetables.
Use a garlic press for even flavor distribution in the dressing.
Pair with grilled chicken, salmon, or quinoa for a complete meal.
Store in an airtight container for up to 4 days. Keep dressing separate if prepping ahead.
Nutrition Facts (Per Serving)
- Calories: 320
- Total Fat: 21g
- Saturated Fat: 5g
- Cholesterol: 13mg
- Sodium: 480mg
- Total Carbohydrates: 25g
- Dietary Fiber: 7g
- Sugars: 5g
- Protein: 9g
- Vitamin C: 22% DV
- Calcium: 12% DV
- Iron: 15% DV