Ingredients
Equipment
Method
- Drain and rinse one 15-ounce can of chickpeas thoroughly under cool running water. Allow excess liquid to drain.
- Wash and dice one large cucumber into bite-sized pieces.
- Wash and halve 2 cups cherry tomatoes. Finely dice 1/4 cup red onion.
- Rinse, dry, and finely chop 1/4 cup fresh parsley.
- Cut 2 ripe avocados in half, carefully remove the pits, scoop out the flesh, and dice into medium-sized pieces.
- In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, 1/2 cup crumbled feta cheese, and chopped fresh parsley.
- In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt until well combined.
- Pour the lemon-herb dressing over the chickpea and vegetable mixture. Toss gently until the ingredients are evenly coated.
- Add the diced avocado and fold it gently into the salad, taking care not to mash the avocado pieces.
- Serve immediately, or cover and refrigerate for 15-20 minutes before serving. Toss lightly once more and enjoy chilled or slightly cool.
Nutrition
Notes
Prep time: 15 minutes. Optional chilling time: 15-20 minutes. Total time: 15-35 minutes. Yield: 4-6 servings. Nutrition estimates assume 6 servings. Drain and rinse canned chickpeas thoroughly. Dice avocado shortly before serving to limit browning. For meal prep, refrigerate the dressing and chopped vegetables separately and add feta and avocado just before serving. For best texture, consume assembled salad within 24 hours. Store refrigerated at 40°F or colder and avoid leaving it at room temperature for more than 2 hours, or 1 hour above 90°F. For a dairy-free salad, omit the feta or substitute a dairy-free alternative. Kalamata olives, diced bell peppers, fresh mint, and cooked quinoa make delicious optional additions.