Vibrant and nutritious, this refreshing Chickpea Salad features tender garbanzo beans mixed with crisp cucumber, juicy cherry tomatoes, creamy avocado, and tangy feta cheese. Bolstered by Kalamata olives and a zesty lemon-oregano dressing, its delightful blend of textures and flavors delivers a satisfying, protein-rich meal bursting with abundant Mediterranean flair.

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I’ve been experimenting with different salads and this Chickpea Salad really impressed me with its robust nutritional benefits and fresh flavors. Its combination of protein-packed chickpeas, diced cucumber, and halved cherry tomatoes makes a meal that not only fills you up but also provides essential vitamins and minerals.

I like to add diced avocado and thinly sliced red onion to give it a creamy texture and a hint of tang. A sprinkle of crumbled feta cheese along with a few Kalamata olives adds a salty punch that perfectly balances the sweetness of fresh vegetables.

I use 3 tbsp of extra virgin olive oil, 2 tbsp lemon juice, a minced garlic clove, and 1 tsp dried oregano to keep it light yet flavorful. This salad is ideal for those following a Mediterranean diet and is a great option for lunch or a healthy dinner.

It is an easy recipe that gives you a satisfying and balanced plate every time.

Why I Like this Recipe

I like this recipe because it’s packed with protein so I feel full for hours. I also love the mix of fresh flavors – the crisp veggies and tangy lemon dressing makes every bite exciting. I really appreciate how simple and fast it is to whip up when I’m in a rush. And honestly, the Greek vibes from the feta and olives give it a cool, unique taste that always makes me smile.

Ingredients

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Chickpeas are high in protein and fibre and helps keep you full.
Cucumber is cool and hydrating, loaded with vitamins and crunch.
Cherry tomatoes add a sweet tang and lots of vitamin C and antioxidants.
Avocado gives a creamy texture and healthy fats for energy and heart health.
Feta cheese brings a salty kick plus protein and calcium for strong bones.
Olive oil adds extra richness and helps blend all the flavors together.

Ingredient Quantities

2 cans (15 oz each) chickpeas, drained and rinsed

1 cup diced cucumber

1 cup halved cherry tomatoes

1 medium avocado, diced

1/2 red onion, thinly sliced

1/2 cup crumbled feta cheese

1/4 cup Kalamata olives, pitted and sliced

2 tbsp chopped fresh parsley

1 garlic clove, minced

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp dried oregano

Salt and pepper to taste

How to Make this

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1. Grab a big bowl and toss in the chickpeas, diced cucumber, halved cherry tomatoes, diced avocado, and thinly sliced red onion.

2. Add in the crumbled feta cheese, sliced Kalamata olives, and chopped fresh parsley.

3. Mix in the minced garlic right into the bowl.

4. In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper.

5. Pour the dressing over the salad mixture ensuring every bit gets a little flavor.

6. Give the salad a gentle toss so the dressing coats all the ingredients evenly.

7. Taste it and add more salt and pepper if it needs it.

8. Let the salad sit for about 10 minutes so the flavors can blend together real good.

9. If you want a colder salad, pop it in the fridge for 20 minutes then stir it again.

10. Serve it up and enjoy a healthy, protein-packed meal that’s as fresh as it gets!

Equipment Needed

1. Large mixing bowl – for tossing chickpeas, veggies, cheese, and olives together
2. Small bowl – to whisk together olive oil, lemon juice, oregano, salt, and pepper
3. Whisk – to blend the dressing evenly
4. Measuring cups and spoons – to accurately add oil, lemon juice, and seasonings
5. Knife – to dice cucumber, avocado, and mince garlic
6. Cutting board – to safely prep all your ingredients
7. Mixing spoon or spatula – to gently toss the salad and evenly coat everything with the dressing

FAQ

Question: Can i make this salad vegan?

Answer: Yes, you can easily make it vegan by simply omitting the feta cheese or replacing it with a vegan cheese alternative.

Question: How long can i store the salad in the fridge?

Answer: It's best to eat it within 2-3 days cause the avocado may start turning brown after that.

Question: Can i swap any of the ingredients if i dont have them?

Answer: For sure, feel free to replace cucumbers with bell peppers or cherry tomatoes with regular tomatoes if you need to.

Question: Should i let the salad sit for a bit before serving?

Answer: Yes, letting it rest for about 10-15 minutes helps the flavors mix well together.

Question: Can i double the recipe for a party?

Answer: Absolutely, just multiply the ingredients by 2 and adjust the seasoning to taste.

Chickpea Salad Recipe Substitutions and Variations

Instead of chickpeas, you can use white cannellini beans. They have a milder flavor that works well in salads.
If you dont have cucumber, try using diced zucchini. It adds a fresh crunch similar to cucumber.
If you don’t have feta cheese on hand, crumbled goat cheese or even ricotta salata can be a great swap, giving a similar salty tang.
For the Kalamata olives, pitted black olives can work too. They offer a bit of a different flavor but still add that briny zing.
If you’re out of lemon juice, a splash of lime juice can substitute; its acidity gives a comparable freshness.

Pro Tips

1. Try letting the salad sit for 10 to 20 minutes after you mix everything together so all the flavors can get to know each other better. It really makes a difference!
2. When you’re dicing the avocado, be careful not to mash it too much. Letting it stay in chunks helps keep the texture interesting.
3. Use a really good extra virgin olive oil and squeeze a fresh lemon for the juice. It honestly ups the flavor game by a lot compared to store-bought stuff.
4. Taste as you go and adjust the salt and pepper slowly instead of throwing in a ton all at once. That way you can keep it balanced and not too overwhelming.