Description
A fresh, filling, and flavorful salad with creamy avocado, salty feta, and tender chickpeas, all tied together with a bright lemon herb vinaigrette.
Ingredients
Main ingredients
- 1 can chickpeas, drained and rinsed well (Look for low-sodium cans.)
- 1 large ripe avocado, diced (Dice right before serving to keep it green.)
- 1 cup cherry tomatoes, halved (Use fresh, ripe cherry tomatoes.)
- 1 small cucumber, diced (Pat dry to avoid adding excess moisture.)
- 1 small red onion, diced (Soak in water for a milder flavor.)
- 1 small bell pepper, diced (Choose any color you prefer.)
- 1 to 2 tablespoons fresh parsley or dill, chopped (Fresh herbs enhance flavor.)
- 1 to 2 tablespoons extra virgin olive oil (Use a good quality oil.)
- 1 to 2 tablespoons fresh lemon juice (Adjust to taste.)
- 1 teaspoon red wine vinegar (Adds tanginess.)
- 1 clove garlic, finely minced
- to taste sea salt and cracked black pepper (Season to taste.)
- 1 to 2 ounces feta cheese, crumbled (Add just before serving.)
- a small pinch cumin or smoked paprika (optional) (Adds a nice warmth.)
Instructions
Preparation
- Rinse and drain the chickpeas. Let them dry a bit in the colander while you chop the veggies.
- Dice the avocado last to keep it fresh and green. Toss it with a teaspoon of lemon juice right away.
- Whisk the dressing in the bottom of your mixing bowl: combine oil, lemon, vinegar, garlic, salt, pepper, and herbs.
- Add chickpeas, cucumber, tomatoes, onion, and bell pepper to the bowl. Gently toss to coat.
- Fold in avocado and feta, then taste and adjust with more lemon, salt, or herbs. Serve right away or chill for 10 minutes if you like it extra crisp.
Notes
For best flavor, prepare the dressing separately and add it just before serving. You can prep condiment parts in advance for quick assembly.
- Prep Time: 10 minutes
- Category: Lunch, Salad
- Cuisine: Mediterranean