Description
This Mediterranean Chickpea Salad is packed with fresh vegetables, creamy avocado, protein-rich chickpeas, and a tangy homemade vinaigrette. It’s the perfect healthy meal—quick to prep, colorful, and bursting with flavor.
Ingredients
Scale
1 can (15 oz) chickpeas, drained and rinsed
¾ cup cherry tomatoes, halved
1 cucumber, diced
½ cup marinated artichoke hearts, quartered
½ cup pitted olives, halved
1 small red onion, diced
½ avocado, diced
¼ cup feta cheese (optional)
¼ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar or balsamic vinegar
1 tbsp dried oregano
2 tsp garlic powder
½ tsp salt
½ tsp black pepper
Instructions
- Prep the chickpeas: Drain and rinse the chickpeas thoroughly, then transfer them to a medium-sized bowl.
- Add the veggies: Toss in the halved cherry tomatoes, diced cucumber, quartered artichoke hearts, halved olives, diced red onion, diced avocado, and (if using) feta cheese.
- Prepare the dressing: Whisk together olive oil, lemon juice, vinegar, oregano, garlic powder, salt, and pepper in a small bowl until the mixture is well blended.
- Dress the salad: Pour the vinaigrette over the chickpea mixture, ensuring all ingredients are evenly coated.
- Chill and meld: Refrigerate the salad for at least 30 minutes to allow the flavors to blend.
- Serve: Give it a final toss before serving and enjoy immediately!
Notes
Omit feta for a dairy-free version.
Add avocado just before serving to avoid browning.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Carbohydrates: 28 g
- Protein: 8 g