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Chickpea Salad Recipe

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4.2 from 7 reviews

A fresh and vibrant Chickpea Salad combining juicy cherry tomatoes, crisp cucumber, creamy avocado, and tangy feta cheese, all tossed in a zesty lemon garlic dressing. This easy, no-cook recipe is perfect for a quick lunch or a light dinner and serves six.

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

  1. Make the dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 3 tablespoons of fresh lemon juice, 1 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 together in a small mason jar for convenience.
  2. Prepare the salad base: In a large salad bowl, combine 1 1/2 cups halved cherry tomatoes, 1 halved and sliced English cucumber, 15 ounces of drained and rinsed chickpeas, 1/2 thinly sliced medium red onion, 1 sliced avocado, and 1/4 cup chopped cilantro. Toss gently to mix all ingredients evenly.
  3. Dress the salad: Pour the prepared dressing over the salad ingredients. Use all of the dressing for full flavor or add to taste. Gently toss the salad to ensure all components are coated evenly without mashing the avocado. Serve immediately for the freshest taste.

Notes

  • You can substitute feta cheese with a vegan cheese alternative to make this salad vegan-friendly.
  • Chickpeas can be canned or cooked from dried; just ensure they are well drained and rinsed if canned.
  • Feel free to adjust the lemon juice and salt to your preference for a more tangy or savory flavor.
  • This salad is best served fresh but can be stored in the refrigerator for up to 1 day; add avocado just before serving to prevent browning.

Find it online: https://cookedbysarah.com/chickpea-salad-recipe-2/