Chickpea Salad features tasty olives, fresh cucumber, juicy tomatoes, creamy avocado and a little bit of feta cheese for good measure. All prepared as a Mediterranean salad which is tangy, lemony, with a hint of parsley and oregano. It comes together really fast, in around 15 minutes and will leave you full and satisfied for hours.
I love this Chickpea Salad it has everything what is wonderful about textures and flavors. Fresh salads are great with beautiful ingredients and a dressing that impresses.
You will never look back if you eat a salad that tastes great and is so easy to prepare like you might know from my Popcorn Salad, the Dorito Taco Salad, the Brussels Sprouts Salad or even my Big Mac Salad.
Here is what’s great about this Chickpea Salad
It is a very convenient and satisfying salad. That is also filling and budget friendly.
Different textures are what makes this salad recipe a keeper: creamy, tangy, hearty, bold and bright.
What you need for this Chickpea Salad recipe
Besides from canned chickpeas which are the same as garbanzo beans you will need the following salad ingredients:
Cucumber to add freshness, a crunchy bite and more deliciousness like you know from my Creamy Cucumber Salad.
Tomatoes are just amazing here, because they add not only a juicy and ripe texture but also another wonderful layer of flavor.
I went with red onions for this salad because are slightly milder than yellow onions. Red bell peppers add another wonderful taste and texture to this salad
What are the best olives? Personally I like to use black olives which add so much salty and robust flavor. I use them all the time in different recipes like the Puttanesca Sauce, the Zucchini Bake, Shakshuka or Cacciatore.
For the avocados: keep in mind to use a ripe ones, which are creamy and full of flavor. Remove the seed, cut into squares and check if you can easily scoop it up into your bowl. This way you know you have a ripe avocado.
Vegan feta: I like to use feta in salads. It adds saltiness, creaminess and another layering of richness.
No salad is complete without a great dressing
And this also is true for this Chickpea Salad. Of course I add a good amount of garlic which is always great.
I use extra virgin olive oil because it has so much flavor and is always delicious. But you can absolutely use any mild oil, if you prefer.
Red vinegar and lemon juice add a lot of fresh tanginess and fruity flavor. I tell you this combination has just the right amount to really make it everything brighter, yum.
Oregano and parsley: I prefer to use a combination of fresh parsley and dried oregano, but if you don’t like oregano you can absolutely skip it and add more parsley.
How to make Chickpea Salad
Prepare the dressing:
In a bowl mix olive oil with vinegar, lemon juice, parsley, oregano, garlic and a pinch of salt and pepper. Shake or stir together until combined.
Make the salad and serve:
I chop all my vegetables bite sized (roughly the size of chickpeas). Add the drained chickpeas to a bowl, together with tomatoes, cucumbers, onions, olives, feta, avocado.
Toss everything in the dressing. That’s all – you are ready to enjoy and eat.
Leftovers of the Chickpea Salad will stay fresh in the fridge for around 5 days covered.
To make ahead, add the avocado just before serving. Be sure to mix your avocado in lemon juice, because it will prevent it from browning.
For the salad
- 3 15 oz cans chickpeas, drained
- 1/2 cup cucumber, diced
- 2 Roma tomatoes, diced
- 1 cup olives, diced
- 6 oz vegan feta
- 1 red bell pepper, diced
- 1 medium Red onion, diced
- 1 large avocado
For the dressing:
- 1/8 cup olive oil
- 1 tsp oregano
- 2 Tbs fresh parsley
- 3 cloves garlic
- 1/2 lemon juiced
- 2 Tbs red wine vinegar
- 1/2 tsp crushed red pepper
- salt, pepper to taste
- Drain your chickpeas and chop vegetables bite sized (roughly the same size of chickpeas).
Prepare the dressing
- In a bowl combine oil with vinegar, lemon juice, garlic, oregano, parsley and a pinch salt and pepper.
- Shake until well combined.
Make the salad
- In a bowl combine chickpeas, tomatoes, cucumbers, bell peppers, onions, olives, feta and avocados.
- Pour dressing over salad and mix, serve.
- You can use leftovers for around 5 days in the fridge.
- Quick dinner idea: The Chickpea Salad also makes a great sandwich. Just use with little bit of hummus on your bread and add salad, yummy.
Nutrition Information:Yield: 8 Serving Size: 1.5 cups
Amount Per Serving: Calories: 424Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 19mgSodium: 407mgCarbohydrates: 52gFiber: 15gSugar: 11gProtein: 18g