Description
A refreshing and vibrant chopped salad featuring protein-packed chickpeas, creamy avocado, tangy feta cheese, and crisp vegetables, all tossed in a zesty lemon-garlic dressing. Perfect for a quick, nutritious meal or side dish that comes together in just 15 minutes.
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 Ingredients
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Combine the salad ingredients: In a large bowl, add the drained chickpeas, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, crumbled feta cheese, diced avocado, chopped fresh parsley, and chopped fresh mint leaves. Gently mix to distribute ingredients evenly without mashing the avocado.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and freshly ground black pepper until the mixture is well combined and emulsified.
- Toss the salad with dressing: Pour the dressing over the salad ingredients and gently toss to coat everything evenly, ensuring all flavors meld without damaging the delicate components.
- Serve or chill: Serve the salad immediately for maximum freshness, or refrigerate for up to 2 hours to allow the flavors to deepen and meld together before serving.
Notes
- For best texture, add avocado last and toss gently.
- This salad is best eaten fresh but can be refrigerated for up to 2 hours.
- Adjust salt and pepper according to taste.
- Optional: add a sprinkle of toasted nuts or seeds for extra crunch.
- Can be made vegan by omitting the feta or substituting with a plant-based cheese.
