Description
A vibrant and refreshing chopped salad featuring chickpeas, creamy avocado, tangy feta, and fresh herbs, dressed with a zesty lemon-garlic vinaigrette. This quick and nutritious salad offers a perfect balance of textures and flavors, ideal for a light lunch or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1 ripe avocado, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, crumbled feta cheese, diced avocado, chopped parsley, and chopped mint. Mix gently to distribute all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper until the mixture emulsifies and is well combined for a flavorful dressing.
- Toss the Salad: Pour the prepared dressing over the salad ingredients and toss gently to coat everything evenly, ensuring that the flavors meld and the salad is well dressed without bruising the avocado.
- Serve or Chill: Serve the salad immediately for the freshest flavor and texture, or refrigerate it for up to 2 hours to allow the ingredients to marinate and flavors to develop further.
Notes
- For best texture, add avocado just before serving to prevent browning.
- Feel free to customize the herbs by adding cilantro or basil based on your preference.
- This salad can be served as a light main dish or a side to grilled meats or fish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
