Chickpea Salad
This vibrant Chickpea Salad is a delightful blend of fresh vegetables and zesty flavors that make for a perfect light meal or potluck dish.
Ingredients
Dressing
- 3 Tbsp extra virgin olive oil Use high-quality olive oil for the best flavor.
- 3 Tbsp lemon juice Freshly squeezed from 1 large lemon.
- 1 clove garlic Pressed or minced.
- 1/2 tsp sea salt Adjust according to preference.
- 1/8 tsp black pepper Freshly ground is best.
Salad Ingredients
- 1 1/2 cups cherry tomatoes Halved, assorted heirloom varieties for color.
- 1 each English cucumber Halved and sliced, no peeling required.
- 15 oz chickpeas Canned, drained and rinsed.
- 1/2 medium red onion Thinly sliced, soak in water if desired.
- 1 each avocado Sliced, adds creaminess.
- 1/4 cup cilantro Chopped for a fresh herbaceous essence.
- 4 oz feta cheese Diced; choose a block for best texture.
Instructions
Make the Dressing
- In a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper. Whisk together until emulsified.
Prep Your Ingredients
- Gather your vegetables: halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
Combine the Salad
- In a large bowl, add chickpeas, cherry tomatoes, cucumber, red onion, avocado, and cilantro.
Toss Everything Together
- Pour the dressing over the salad ingredients and toss everything gently to coat.
Taste Test
- Grab a spoon and have a taste! Adjust seasoning with salt, pepper, or more lemon juice if needed.
Serve & Enjoy
- Dig in immediately, or let it chill in the fridge for about 30 minutes to meld the flavors.
Notes
Store leftovers in an airtight container for up to 3 days. Avocado may brown, but a squeeze of lemon helps delay this. When serving leftovers, consider using them as a filling in wraps or pitas.