Chickpea Salad
This bright and satisfying chickpea salad is packed with protein and fiber, making it a versatile dish for lunches, picnics, and light dinners.
Ingredients
Main Ingredients
- 2 cans (15 oz) chickpeas, rinsed and drained (or 3 cups cooked chickpeas) Use low-sodium canned chickpeas or cooked dried ones.
- 1 large cucumber, diced Diced into bite-sized pieces.
- 1 large red bell pepper, diced Diced into bite-sized pieces.
- 1 small red onion or 3 scallions, thinly sliced Thinly sliced for better distribution in the salad.
- 1 cup cherry tomatoes, halved Halved for easy mixing.
- 1/2 cup fresh parsley, chopped Chopped just before serving.
- 1/4 cup fresh dill or cilantro, chopped (optional) Can be substituted with dried herbs.
- 1 ripe avocado, diced (optional) Fold in at the last minute to maintain texture.
- 1/2 cup crumbled feta (optional for non-vegan) Add for extra creaminess.
Dressing Ingredients
- 1 large lemon, juiced About 3 tablespoons of juice.
- 1/4 cup extra-virgin olive oil Choose a fruity variety for best results.
- 1 clove garlic, minced Adds pungency to the dressing.
- 1 teaspoon Dijon mustard Adds depth to the flavor.
- 1/2 teaspoon ground cumin (optional) Adds a warm, earthy flavor.
- to taste Salt and freshly ground black pepper Adjust according to preference.
- pinch red pepper flakes (optional) For a hint of heat.
- 1–2 tablespoons cold water (to loosen dressing if needed) Add if the dressing is too thick.
Instructions
Preparation
- Drain and rinse canned chickpeas well, then pat dry with a towel to remove excess moisture.
- Dice cucumber and bell pepper into bite-sized pieces and halve the cherry tomatoes.
Dressing
- Whisk together lemon juice, minced garlic, Dijon mustard, cumin (if using), and salt.
- Slowly drizzle in extra-virgin olive oil while whisking until the dressing emulsifies and thickens slightly.
Combine Salad Components
- Place chickpeas, vegetables, and chopped herbs in a large bowl.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
Finishing Touches
- Fold in diced avocado and crumbled feta at the last minute to avoid mushiness.
- Adjust seasoning with salt, pepper, and a squeeze more lemon if needed.
Rest and Serve
- Allow the salad to rest for 10–15 minutes at room temperature to let flavors marry.
- Serve chilled or at room temperature over greens or with warm pita.
Notes
Store the salad in an airtight container for up to 3–4 days. Keep avocado and feta separate if packing for lunch to maintain texture.