Chickpea Salad with Feta, Tomatoes, and Fresh Herbs Recipe
Introduction
This vibrant chickpea salad bursts with fresh vegetables, creamy avocado, and tangy feta, all tied together with a zesty homemade dressing. It’s a nutritious and colorful dish perfect for a light lunch or a side at your next gathering.
Ingredients
- 1 (15 oz.) can chickpeas (drained and rinsed)
- 1 pint cherry tomatoes (sliced)
- 1 cup English cucumber (diced)
- 1 cup green bell pepper (diced)
- ½ cup red onion (diced)
- ½ cup black olives (sliced)
- ¼ cup parsley (roughly chopped)
- 1 avocado (cubed)
- ¾ cup feta cheese
- 3 tablespoons avocado oil (or extra virgin olive oil)
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- ¾ teaspoon minced garlic
- ¾ teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Step 1: In a container with a lid, combine avocado oil, red wine vinegar, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, dried basil, salt, and pepper. Shake well to combine the dressing and refrigerate while preparing the salad.
- Step 2: Slice, dice, and chop the cherry tomatoes, cucumber, green bell pepper, red onion, black olives, parsley, and avocado. Lay the vegetables on paper towels to absorb excess moisture for a crispier salad.
- Step 3: In a large bowl, gently toss the chickpeas, prepared vegetables, and feta cheese together.
- Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Step 5: For best flavor, chill the salad in the refrigerator for up to 2 hours before serving. This allows the flavors to meld beautifully.
Tips & Variations
- Use extra firm feta and pat dry if it’s too moist to avoid a watery salad.
- Substitute avocado oil with extra virgin olive oil for a more traditional flavor.
- Add fresh herbs like mint or dill for a bright twist.
- For extra protein, add grilled chicken or cooked quinoa.
- If preparing a day ahead, add avocado just before serving to keep it fresh.
Storage
Store the chickpea salad in an airtight container in the refrigerator for up to 2 days. The salad is best eaten within this time to maintain freshness. If stored overnight, add avocado just before serving to prevent browning. Re-toss the salad gently before serving; there’s no need to reheat as this dish is served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chickpeas that are not rinsed?
It’s best to rinse canned chickpeas to remove excess salt and any canning liquid, which can affect the salad’s taste and texture.
What can I substitute for feta cheese if I’m vegan or lactose intolerant?
You can use dairy-free cheese alternatives or simply omit the cheese and add extra olives or nuts like toasted almonds for a similar salty crunch.
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Chickpea Salad with Feta, Tomatoes, and Fresh Herbs Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Chickpea Salad is a fresh and healthy dish perfect for a light lunch or a side. Packed with colorful vegetables, protein-rich chickpeas, creamy avocado, and tangy feta cheese, it’s tossed in a zesty homemade dressing combining avocado oil, red wine vinegar, lemon juice, and a mix of herbs and spices, delivering a burst of flavor in every bite. Easy to prepare and ideal for make-ahead meals, this salad is both nutritious and satisfying.
Ingredients
Salad Ingredients
- 1 (15 oz.) can chickpeas (drained and rinsed)
- 1 pint cherry tomatoes (sliced)
- 1 cup English cucumber (diced)
- 1 cup green bell pepper (diced)
- ½ cup red onion (diced)
- ½ cup black olives (sliced)
- ¼ cup parsley (roughly chopped)
- 1 avocado (cubed)
- ¾ cup feta cheese
Dressing Ingredients
- 3 tablespoons avocado oil (or extra virgin olive oil)
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- ¾ teaspoon minced garlic
- ¾ teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Dressing: Combine all the dressing ingredients—avocado oil, red wine vinegar, lemon juice, honey, minced garlic, Dijon mustard, dried oregano, dried basil, salt, and black pepper—in a container with a lid. Shake well to emulsify and refrigerate it while you prepare the salad ingredients.
- Prepare the Salad Ingredients: Rinse and drain the chickpeas. Slice the cherry tomatoes, dice the English cucumber and green bell pepper, finely dice the red onion, slice the black olives, roughly chop the parsley, and cube the avocado. Placing the vegetables on paper towels helps absorb excess moisture to keep the salad crisp and fresh.
- Assemble the Salad: In a large bowl, gently toss together the chickpeas, tomatoes, cucumber, bell pepper, red onion, black olives, parsley, avocado, and feta cheese.
- Add the Dressing: Pour the prepared dressing over the salad and toss carefully to coat all ingredients evenly without mashing the avocado or feta.
- Chill and Serve: For best flavor, refrigerate the salad for up to 2 hours before serving to allow the flavors to meld. If making ahead by one day, see notes for storage tips.
Notes
- To maintain optimal texture, especially when preparing the salad in advance, store the dressing separately and toss just before serving.
- The avocado may brown if mixed in too early; adding it right before serving can keep the salad looking fresh.)
- You can substitute feta cheese with a vegan cheese alternative for a vegan option.
- Adjust salt to taste, especially if using a salted feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Chickpea salad, Mediterranean salad, healthy salad, vegetarian, no-cook salad, avocado salad, feta cheese salad
