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This chickpea salad is a fresh and vibrant dish that brings together creamy avocado, crisp cucumber, juicy tomatoes, and salty feta cheese with protein-packed chickpeas. It makes for a quick, healthy side or light meal that you can whip up in just 10 minutes. Perfect for busy weeknights or a nutritious lunch.
I first made this salad on a hot summer day when I craved something light but filling. It quickly became a staple in my house because everyone loved the combination of textures and flavors.
Ingredients
- Extra virgin olive oil: the base for the dressing choose a good quality one for the best flavor
- Lemon juice: adds brightness and balances richness fresh is always better than bottled
- Garlic clove: provides a subtle kick press or mince finely to release maximum flavor
- Sea salt: enhances all the ingredients naturally adjust to your taste
- Black pepper: adds a gentle heat freshly ground elevates the dish
- Cherry tomatoes: juicy and sweet pick firm ones free of blemishes
- English cucumber: crisp and refreshing seeds removed if preferred for less water content
- Chickpeas: the star protein canned is convenient but rinse well to reduce sodium
- Red onion: sharp and tangy thin slices keep it from overpowering the salad
- Avocado: creamy and smooth use ripe but firm for the best texture
- Cilantro: fresh herb with a bright note chop right before adding to keep it vibrant
- Feta cheese: salty and crumbly opt for a quality brand packed in brine for best taste
Step-by-Step Instructions
- Combine the Dressing:
- Whisk together olive oil, lemon juice, pressed garlic, sea salt, and black pepper in a small bowl or shake them in a jar. Make sure the dressing is well emulsified to coat the salad evenly.
- Prepare the Salad Base:
- In a large bowl, add halved cherry tomatoes, sliced cucumber, rinsed chickpeas, thinly sliced red onion, creamy avocado slices, and chopped cilantro. These elements bring a balance of flavors and textures.
- Toss with Dressing:
- Pour the dressing over the salad ingredients gradually and toss gently to avoid mashing the avocado. Taste and adjust seasoning if necessary. Finishing with crumbled feta cheese adds a delightful salty contrast.
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My favorite ingredient has to be the lemon garlic dressing. It brightens every bite and ties all the textures together beautifully. I remember making this salad when friends dropped by unexpectedly and it was gone within minutes—a true crowd-pleaser.
Storage Tips
Store the salad separately from the dressing if you plan to keep it for later. Avocado tends to brown quickly so try to consume within one day for the best look and taste. Leftovers can be kept in an airtight container in the refrigerator for up to two days.
Ingredient Substitutions
- If you don’t have cilantro you can use fresh parsley or basil for a different herbal note
- Swap feta cheese with goat cheese or omit it for a vegan option
- Canned chickpeas can be replaced with cooked dried chickpeas for a less processed version
- Add some toasted nuts or seeds for extra crunch if you like
Serving Suggestions
- Serve this salad chilled alongside grilled chicken or fish for a more substantial meal
- Use as a filling for pita bread or wraps to turn it into a portable lunch
- Pair with warm pita chips or crusty bread to scoop up every bite
- It also works well as a topping on greens for a hearty salad bowl
Cultural Context
Chickpeas or garbanzo beans are a staple ingredient in Mediterranean and Middle Eastern cuisines known for their versatility and nutritional value. This salad echoes those fresh, bright flavors celebrated in those regions but with a simple, modern twist perfect for quick meals.
Recipe FAQs
- → Can I use canned chickpeas for this salad?
Yes, rinsed and drained canned chickpeas work perfectly, saving time while delivering great texture and taste.
- → What type of cheese pairs best in this salad?
Feta cheese adds a tangy and creamy contrast that complements the fresh vegetables and chickpeas beautifully.
- → How do I make the dressing?
Whisk together extra virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper for a simple, bright dressing that ties the salad together.
- → Can I prepare this salad ahead of time?
For best texture, mix the dressing just before serving, but the vegetables and chickpeas can be prepped in advance and stored separately.
- → Are there any good variations to try?
Adding fresh herbs like cilantro or parsley and swapping cucumber for bell peppers can add extra flavor and crunch.