Chickpea Salad
This easy chickpea salad is fresh, colorful, and bursting with Mediterranean flavor. Made with chickpeas, crisp veggies, creamy avocado, feta, and a bright lemon dressing, it’s the perfect healthy lunch, side dish, or meal prep recipe for summer.
Servings: 12
Ingredients
For the Dressing
- 3 Tablespoons Extra-Virgin Olive Oil
- 3 Tablespoons Fresh Lemon Juice
- 1 teaspoon Red Wine Vinegar
- 1 Clove Garlic minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Sea Salt
- Freshly Ground Black Pepper
For the Salad
- 1 Can Chickpeas 14.5 oz, drained and rinsed
- 2 Cups Mixed Yellow and Red Grape Tomatoes halved
- ½ English Cucumber diced
- ¼ Cup Red Onions sliced
- 1 Avocado chopped
- 1 Bell Pepper roasted and chopped
- ⅓ Cup Feta *optional
- ¼ Cup Fresh Parsley chopped
- ¼ Cup Fresh Dill chopped
- ¼ Cup Fresh Mint chopped
Instructions
Make the Dressing
- In a small dish, whisk together the dressing ingredients and set aside.3 Tablespoons Extra-Virgin Olive Oil, 3 Tablespoons Fresh Lemon Juice, 1 teaspoon Red Wine Vinegar, 1 Clove Garlic, 1 teaspoon Dijon Mustard, 1 teaspoon Sea Salt, Freshly Ground Black Pepper
Make the Salad
- In a bowl, toss all salad ingredients then add the dressing and toss again.1 Can Chickpeas, 2 Cups Mixed Yellow and Red Grape Tomatoes, ½ English Cucumber, ¼ Cup Red Onions, 1 Avocado, 1 Bell Pepper, ⅓ Cup Feta, ¼ Cup Fresh Parsley, ¼ Cup Fresh Dill, ¼ Cup Fresh Mint
- Allow to marinate for 30 min to all day, or serve immediately
Video
Nutrition
Serving: 0.5cup | Calories: 82kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 251mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 794IU | Vitamin C: 23mg | Calcium: 36mg | Iron: 1mg