Description
This vibrant chopped salad combines protein-rich chickpeas with fresh vegetables, creamy avocado, and tangy feta cheese, all tossed in a zesty lemon-garlic dressing. Ready in just 15 minutes, it’s a nutritious and flavorful dish perfect for a quick lunch or light dinner.
Ingredients
Scale
Salad Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1 ripe avocado, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the chickpeas, cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, crumbled feta cheese, diced avocado, fresh parsley, and mint leaves. Mix gently to prepare the base of your salad.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, salt, and black pepper until the dressing is homogeneous and well emulsified.
- Toss the Salad: Pour the dressing evenly over the salad ingredients. Gently toss everything together to ensure all components are lightly coated without bruising the avocado or breaking the vegetables.
- Serve or Chill: Serve the salad immediately for the freshest taste, or refrigerate it for up to 2 hours to allow the flavors to meld beautifully before serving.
Notes
- For best texture, add the avocado last to avoid browning before serving.
- You can substitute feta cheese with a vegan cheese for a dairy-free option.
- If prepping ahead, add the dressing just before serving to keep the salad crisp.
- Adjust the lemon juice and salt according to taste preferences.
- This salad can be served as a side dish or a light main course.
