Mediterranean Chickpea Salad with Feta and Avocado
This colorful salad is filling enough for lunch thanks to protein-rich chickpeas, and the crunchy vegetables, salty feta and olives keep every bite interesting. A tangy lemon and red wine vinegar dressing ties it together. Serve it on its own, with pita or alongside grilled meat.
Preparation Steps
Put all the dressing ingredients in a jar with a lid and shake until well blended. Refrigerate while you prepare the salad.
Rinse and drain the chickpeas, then pat them dry with paper towels.
Chop the tomatoes, cucumber, bell pepper, onion and parsley. For extra crunch, spread the cut vegetables on paper towels for a few minutes to absorb excess moisture.
Combine the chickpeas, vegetables, olives and parsley in a large bowl.
Shake the dressing again, pour it over the salad and toss well.
Gently fold in the avocado and feta. Serve right away or chill for up to 2 hours to let the flavors blend.
Tips & Variations
- If making ahead, add the avocado just before serving so it stays green.
- Add cooked quinoa or diced grilled chicken to turn it into a full meal.
- Without the avocado, the salad keeps covered in the fridge for up to 3 days.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!