Description
A refreshing and nutritious chickpea salad perfect for any occasion.
Ingredients
- 400 g canned chickpeas, drained and rinsed
- 150 g cucumber, diced
- 200 g cherry tomatoes, halved
- ½ red onion, finely sliced
- 1 red bell pepper, diced
- 100 g avocado, diced
- 30 g fresh parsley, chopped
- 15 g fresh cilantro, chopped
- 60 g feta cheese, crumbled
- 50 g Kalamata olives, sliced (optional)
- 60 ml extra-virgin olive oil
- 30 ml fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Drain and rinse the chickpeas thoroughly. Pat them dry with paper towels for a better salad texture.
- Dice the cucumber, tomatoes, bell pepper, and avocado. Thinly slice the red onion.
- Add the chickpeas, vegetables, parsley, cilantro, feta, and olives to a large bowl.
- Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
- Pour the dressing over the chickpea mixture and gently toss until everything is evenly coated.
- Let the salad sit for 10–15 minutes before serving so the flavours can develop.
- Garnish with extra parsley, feta, and a squeeze of fresh lemon.
Notes
- For a vegan version, omit the feta cheese.
- Feel free to add other vegetables like bell peppers or carrots for extra crunch.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 10 mg