Ingredients
- 2 cans (15 oz/425 g each) chickpeas, drained, rinsed, patted dry
- 1 large avocado, cubed and tossed with 1 tsp lemon juice
- 1½ cups cherry tomatoes, halved
- 1 cup cucumber, small dice
- ¼ small red onion, thinly sliced
- 4 oz (115 g) feta, crumbled
- ¼ cup fresh parsley, chopped
- 2 Tbsp fresh mint, chopped
- 8–10 Kalamata olives, pitted and sliced (optional)
- 4 Tbsp extra-virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1 tsp dried oregano
- ¾ tsp fine sea salt
- ¼ tsp black pepper
Equipment
- large mixing bowl
- whisk
- knife and cutting board
- measuring cups and spoons
- serving spoon
Method
- Marinate the sliced red onion with 1 Tbsp lemon juice and a pinch of salt for 5 minutes.
- In a large bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, grated garlic, oregano, salt, and pepper until emulsified.
- Add chickpeas, onion with juices, tomatoes, cucumber, parsley, and mint to the bowl; toss to coat evenly.
- Gently fold in avocado and crumbled feta.
- Season to taste; top with olives if using. Serve immediately or chill for 10 minutes before serving.
Nutrition
Calories: 415kcalCarbohydrates: 37gProtein: 14gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 22mgSodium: 560mgPotassium: 640mgFiber: 11gSugar: 7gVitamin A: 620IUVitamin C: 21mgCalcium: 160mgIron: 3.1mg
Notes
For meal prep, layer dressing → chickpeas → veg → feta → herbs → avocado on top; shake before eating.
Dairy-free: use dairy-free feta or skip it and add toasted almonds.
Pair it with Broccoli Bacon Salad or Cucumber Caprese Salad for a full meal.
Dairy-free: use dairy-free feta or skip it and add toasted almonds.
Pair it with Broccoli Bacon Salad or Cucumber Caprese Salad for a full meal.
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