Chickpea Salad Recipe
Total Time
10 mins
Prep Time
10 mins
Rating
4.98 out of 5 stars
(679)
Ingredients
6 servings
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice, from 1 large lemon
- 1 garlic clove, pressed or minced
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 1 1/2 cups cherry tomatoes, halved
- 1 English Cucumber, halved and sliced
- 15 oz chickpeas or garbanzo beans, drained, rinsed
- 1/2 medium red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 4 oz feta cheese, diced
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Preparation
Chef’s notes
Chickpeas and garbanzo beans are the same thing and can be used interchangeably in this recipe. They are known as chickpeas in the US and Garbanzo beans in Europe.
Variations:
Add chopped romaine lettuce, substitute cilantro with parsley, chives, or dill.
Chickpeas are nutrient-rich and are a perfect way to add plant-based protein to a salad.
Leftover chickpea salad is great for meal prep because it keeps really well in the refrigerator for a couple of days.