Chickpea Salad
User Reviews
5
Chickpea Salad
Description
The Chickpea Salad features canned chickpeas mixed with fresh vegetables including cherry tomatoes, English cucumber, green bell pepper, red onion, and black olives, offering a variety of textures and tastes. Cubed avocado enriches the salad with creaminess, while crumbled feta cheese brings a salty, tangy element in line with a Greek-inspired profile.
The dressing blends avocado oil or olive oil with red wine vinegar, lemon juice, honey, garlic, Dijon mustard, and herbs like oregano and basil, which balance acidity and sweetness to brighten the ingredients without overpowering them. Tossing the salad gently preserves the shape and freshness of the components.
This salad is best served chilled after at least a couple of hours to allow the flavors to combine and the vegetables to remain crisp. It pairs well as a light side or could serve as a vegetarian main when paired with bread or grain. The recipe's flexibility allows for optional additions such as corn or black beans to add further variety.
Using canned chickpeas provides convenience but if using dried chickpeas, cooking and salting adjustments may be necessary. The avocado should be added just before serving to maintain its fresh texture and color. Storing the salad in an airtight container keeps it fresh for up to three days, though dressing separation may occur if refrigerated and can be resolved by shaking before serving.
Ingredients
- 1 chickpeas drained and rinsed, 15 oz. can
- 1 pint cherry tomato sliced
- 1 cup English cucumber diced
- 1 cup green bell pepper diced
- ½ cup red onion diced
- ½ cup black olives sliced
- ¼ cup parsley roughly chopped
- 1 avocado cubed
- ¾ cup feta cheese
Dressing:
- 3 tablespoons avocado oil or extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- ¾ teaspoon garlic garlic minced; oregano and basil dried
- ¾ teaspoon Dijon mustard
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine dressing ingredients in a container with a lid and shake well to combine. Refrigerate while you cut/dice remaining ingredients for the salad. I like to place the veggies on paper towels to absorb excess moisture for extra fresh/crisp results.
- Place salad ingredients in a large bowl and gently toss to combine. Add the salad dressing and toss to combine well.
- For best results, chill for up to 2 hours prior to serving. See notes if making 1 day ahead of time.
Notes
- Use canned chickpeas for convenience; if using dried, cook and cool them first, adjusting salt accordingly.
- English cucumbers are preferred for their thin skin and less watery texture; dice and pat dry for best freshness.
- Add avocado just before serving and toss with a little lemon or lime juice to maintain color and texture.
- The homemade dressing can be made ahead and stored refrigerated, but shake well before use as it may separate.
- Store the salad in an airtight container and refrigerate; it keeps well up to 3 days but add avocado fresh each time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 20mg | 7% |
| Sodium | 1070mg | 45% |
| Potassium | 678mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 1068IU | 21% |
| Vitamin C | 58mg | 64% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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