Chickpea Salad
Fresh, flavorful, and packed with protein, this chickpea salad combines crunchy cucumbers, juicy tomatoes, creamy avocado, and tangy feta with a zesty lemon-oregano dressing. It's the perfect quick lunch or refreshing side dish.
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 English cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 small red onion finely chopped
- 1 avocado diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and drain chickpeas. Prepare the vegetables and parsley.
- In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion, avocado, parsley, and feta.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately or chill for 30 minutes before serving.
- See full steps with tips & photos → https://wimpysdiner.net/chickpea-salad/
Notes
- For extra crunch, add diced bell peppers or radishes.
- Best enjoyed the day it’s made, especially because of the avocado.
- To make it vegan, simply omit the feta or use a dairy-free alternative.