Mediterranean Chickpea Salad
This refreshing and nutrient-packed Mediterranean chickpea salad is bursting with color, flavor, and texture. Made with fresh veggies, creamy avocado, briny feta, and a tangy lemon-garlic dressing—it’s the perfect quick lunch or side dish.
Ingredients
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice from 1 large lemon
- 1 garlic clove pressed or minced
- ½ tsp sea salt or to taste
- ⅛ tsp black pepper
- 1½ cups cherry tomatoes halved
- 1 English cucumber halved and sliced
- 15 oz chickpeas garbanzo beans, drained and rinsed
- ½ medium red onion thinly sliced
- 1 avocado sliced
- ¼ cup cilantro chopped
- 4 oz feta cheese diced
Instructions
- Whisk together olive oil, lemon juice, garlic, salt, and pepper in a small bowl or jar.
- In a large salad bowl, combine tomatoes, cucumber, chickpeas, onion, avocado, cilantro, and feta.
- Pour in dressing and toss gently to coat. Serve fresh or chilled.
- See full steps with tips & photos → https://p4pd.org/mediterranean-chickpea-salad/
Notes
- Substitute parsley for cilantro if you prefer a milder herb flavor.
- Add olives or sun-dried tomatoes for extra Mediterranean flair.
- Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days.
- To prevent the avocado from browning, add it just before serving.