Chickpea Salad
User Reviews
5
Chickpea Salad
Description
This salad brings together chickpeas as a hearty base with diced avocado for creaminess, halved cherry tomatoes, sliced cucumber, and finely diced red onion for crunch and brightness. Crumbled feta cheese adds a salty tang, while fresh chives contribute mild onion notes and a touch of color.
The dressing combines olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic and onion powders, dried oregano, salt, and black pepper. Shaking the dressing ingredients in a jar emulsifies them for even coating. The dressing complements the salad by adding acidity and mild spice without overpowering fresh ingredients.
The salad is tossed gently to coat and garnished with extra feta and chives if desired. It works well as a light lunch or side dish, especially given the mix of textures from creamy avocado and crisp vegetables.
To prepare in advance, omit avocado and feta, adding them shortly before serving to maintain their texture and freshness.
Ingredients
For the salad:
- 2 cups chickpeas drained and rinsed, canned
- 1 avocado peeled, pit removed, and diced
- 1 cup cherry tomato halved
- 1 cup cucumber quartered and sliced
- 1/4 cup red onion finely diced
- 1/2 cup feta cheese crumbled
- 1/4 cup chives thinly sliced
- chives optional, additional, for garnish
- feta cheese optional, additional, for garnish
For the dressing:
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
- Place the chickpeas, avocado, tomatoes, cucumbers, red onion, feta cheese and chives in a large bowl.
- For the dressing: Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
- Pour the dressing over the vegetables and toss gently to coat. Garnish with additional feta and chives if desired, then serve.
Notes
- For make-ahead preparations, omit avocado and feta when refrigerating and add just before serving to keep textures fresh.
- The dressing can be stored refrigerated for up to one week, making it convenient to prepare in advance.
- Use canned chickpeas drained and rinsed for ease and consistency.
- Toss salad gently to avoid mashing avocado or breaking up the chickpeas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 461mg | 19% |
| Potassium | 514mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 136mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
