Description
A fresh and vibrant Chickpea Salad featuring cherry tomatoes, cucumber, avocado, and feta cheese, tossed in a zesty lemon garlic dressing. Perfect for a quick, healthy lunch or side dish, this salad comes together in just 10 minutes and offers a balanced combination of flavors and textures.
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, whisk together 3 tablespoons of extra virgin olive oil, 3 tablespoons of fresh lemon juice, one pressed or minced garlic clove, 1/2 teaspoon of sea salt, and 1/8 teaspoon of black pepper until well combined. Alternatively, you can shake these ingredients in a small mason jar.
- Combine salad ingredients: In a large salad bowl, add 1 1/2 cups of halved cherry tomatoes, one halved and sliced English cucumber, 15 ounces of drained and rinsed chickpeas, half a medium red onion thinly sliced, one sliced avocado, 1/4 cup of chopped cilantro, and 4 ounces of diced feta cheese.
- Toss salad with dressing: Pour the prepared dressing over the salad ingredients. Toss gently to coat all elements evenly with the dressing. Use all the dressing or to taste according to preference.
Notes
- For best flavor, chill the chickpeas beforehand or use cold cucumber and tomatoes straight from the fridge.
- Adjust the salt and lemon juice according to personal taste preferences.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based alternative.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Add extra herbs like parsley or mint for additional freshness.
