Description
A fresh and satisfying salad packed with chickpeas, avocados, feta, and a zesty lemon herb dressing, perfect for lunch or dinner.
Ingredients
Pantry Essentials
- 1 can chickpeas, drained and rinsed (Look for low-sodium and BPA-free cans when possible.)
- 2-3 tablespoons extra-virgin olive oil
- 1-2 teaspoons Dijon mustard
- 1 clove garlic, finely grated
- to taste sea salt and black pepper
- optional red pepper flakes (For heat)
Fresh Ingredients
- 2 ripe avocados, diced (Pick avocados that give slightly when pressed.)
- 1 small red onion or 2 shallots, thinly sliced
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 small bunch fresh parsley and/or dill, chopped
- 1 juice and zest of 1 lemon
- 4-6 ounces feta, preferably in brine, crumbled (Crumble just before tossing.)
Instructions
Preparation
- Dry the chickpeas well with a towel to remove excess moisture.
- If desired, toast the chickpeas in a skillet with a drizzle of olive oil for 6 to 8 minutes.
- In a small jar, combine olive oil, lemon zest and juice, Dijon mustard, grated garlic, dill, parsley, salt, and pepper. Shake until well mixed.
- Chop the cucumber, halve the cherry tomatoes, slice the onion, and dice the avocados.
Assembly
- In a large bowl, combine the chickpeas, cucumber, tomatoes, onion, and herbs. Pour over half the dressing and toss to combine.
- Add the diced avocado and crumbled feta to the bowl. Spoon on the remaining dressing and gently fold to avoid smashing the avocado.
- Taste and adjust salt, pepper, or lemon juice as needed. Finish with a pinch of red pepper flakes if desired.
Notes
Store avocado and feta separately if not eating immediately. To keep avocado fresh, coat pieces with lemon juice.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Salad
- Cuisine: Mediterranean