Description
A refreshing and nutritious chickpea salad packed with fresh vegetables and a zesty lemon dressing.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 ½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 ripe avocado, diced
- ¾ cup feta cheese, cubed or crumbled
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, chopped (optional)
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Add the chickpeas, cucumber, cherry tomatoes, red onion, avocado, feta cheese, parsley, and cilantro to a large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
- Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately or refrigerate for 20–30 minutes to allow the flavors to meld.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- For best texture, add avocado just before serving if meal prepping.
- Vegan option: Skip the feta or replace with dairy-free cheese.
- For extra protein, add grilled chicken, tuna, or quinoa.
- For added crunch, toss in toasted pine nuts or sunflower seeds.
- For spice, add red pepper flakes or a pinch of smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Chickpea Salad, Fresh Salad, Healthy Recipe