Mediterranean Chickpea Salad
I created this salad while testing lighter recipes for summer, and its brightness immediately lifted my mood. Every bite tasted like sunshine — refreshing, simple, and endlessly versatile.
Equipment
- Large mixing bowl
- Small Bowl
Ingredients
Salad Ingredients
- 2 cans chickpeas drained and rinsed
- 1 large cucumber diced
- 1 red bell pepper diced
- 2 cups cherry tomatoes halved
- 1/4 cup red onion diced
- 4 ounces feta cheese crumbled
- 1/4 cup parsley finely chopped
- As needed lemon vinaigrette use as much or as little as you'd like
Dressing Ingredients (for whisking)
- 1 avocado for the bowl mix
- 1 olive oil for whisking
- 1 lemon juice for whisking
- 1/2 tsp garlic powder for whisking
- 1/2 tsp salt for whisking
- 1/4 tsp pepper for whisking
Instructions
- In a large bowl, combine chickpeas, avocado, feta cheese, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill for 15 minutes to let flavors meld.
Notes
This is my favorite serving bowl for large salads, it is beautiful!
By Hanna Foster, Adaptation Specialist at Recipes by Betty.