Description
A fresh and vibrant Chickpea Salad featuring a zesty lemon garlic dressing, crunchy vegetables, creamy avocado, and tangy feta cheese. Perfect as a quick, nutritious meal or a side dish, ready 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, 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 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. Whisk them together thoroughly to create a well-emulsified dressing, or alternatively, shake them vigorously in a small mason jar until combined.
- Assemble the salad base: In a large salad bowl, combine 1 1/2 cups of halved cherry tomatoes, one English cucumber halved and sliced, 15 ounces of drained and rinsed chickpeas, half a medium red onion thinly sliced, one sliced avocado, and 1/4 cup of chopped cilantro. Gently mix these ingredients to evenly distribute them.
- Dress and toss: Pour the prepared dressing over the salad ingredients, adding it to taste (the recipe suggests using all of it). Toss the salad gently but thoroughly to coat all ingredients evenly without mashing the avocado or chickpeas.
Notes
- You can substitute feta cheese with a vegan alternative to make the salad dairy-free.
- Adjust salt and pepper to personal taste preferences.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For extra protein, add grilled chicken or tofu cubes.
- Use fresh lemon juice for the best flavor in the dressing.
