Greek Chickpea Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8 servings
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Calories
281 kcal
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Course
Salad
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Cuisine
Mediterranean
Greek Chickpea Salad
Description
Greek Chickpea Salad brings together canned chickpeas with a medley of chopped bell peppers, tomato, cucumber, and creamy avocado. The vegetables provide a crisp texture contrast to the soft chickpeas and avocado. The dressing is a vibrant blend of red wine vinegar, extra virgin olive oil, lemon juice, and a mix of herbs including parsley, oregano, and dill, which impart a bright, herbal flavor. Garlic and black pepper add a subtle kick, while salt enhances the overall taste.
The salad is tossed and allowed to chill for a few hours, giving the marinade time to meld with the vegetables and chickpeas. Adding the avocado right before serving keeps it fresh and prevents browning. This salad makes a versatile dish that can be served as a light lunch, a side salad with grilled meats, or a vegetarian-friendly option at gatherings.
The optional crumbled feta adds a creamy, salty element that complements the freshness of the ingredients. Tossing the avocado lightly with lemon juice and olive oil helps maintain its color and texture. Leftovers can be stored in the refrigerator and enjoyed within a day or two for best freshness.
Ingredients
- 2 cans chickpeas (approx. 30 oz total)
- 2 cups bell pepper sweet mini peppers work too, chopped
- 1 cup tomato chopped
- 1 cup cucumber chopped
- 1 avocado (plus extra to taste)
uber easy mediterranean marinade/dressing:
- 2.5 TBSP red wine vinegar
- 3 TBSP extra virgin olive oil quality
- 3 tsp lemon juice (squeezed from 1 large or two small lemon)
- 1/2-1 tsp garlic minced
- 1/2-1 tsp parsley plus extra to garnish
- ½ tsp oregano dried crushed
- ½ tsp salt (plus extra as desired)
- ¼ tsp black pepper
- ¼ tsp dill dried
- feta cheese optional extra, crumbled
Instructions
- Drain and rinse chickpeas.
- Chop your peppers, tomato, and cucumber, and toss them in a bowl.
- Combine all dressing ingredients in a separate container and either shake or whisk to incorporate. Pour over salad and toss to combine.
- Pop the bowl in the fridge, covered, for a few hours to let the fabulous flavors of the marinade get better acquainted with your veggies or enjoy right away.
- Peel and chop avocado just before serving, and add to the salad. I like to toss my avocado in a little lemon juice with a drizzle of olive oil to prevent it from browning.
Notes
- Drain and rinse canned chickpeas thoroughly to reduce sodium and improve texture.
- Add avocado just before serving to prevent browning; toss with lemon juice and a drizzle of olive oil to help maintain color.
- Chilling the salad for a few hours allows the marinade flavors to develop and meld nicely.
- Optional feta cheese can be added for a salty, creamy contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 199mg | 8% |
| Potassium | 585mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 55.4mg | 62% |
| Calcium | 69mg | 7% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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