Description
A vibrant and nutritious chickpea salad, bursting with flavor from fresh vegetables, creamy avocado, and tangy feta, perfect for any occasion.
Ingredients
Scale
- 15 oz can of chickpeas
- 2 tbsp olive oil
- Sea salt & black pepper
- 2 medium sweet bell peppers
- 1 large avocado
- 2 medium English cucumbers
- 3 large heirloom tomatoes
- 1 small red onion
- 1/2 cup Kalamata olives
- 1 cup crumbled feta cheese
- 3 tbsp fresh chopped dill
- 3 tbsp fresh chopped parsley
- 5–6 large basil leaves, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice from 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Drain and rinse the chickpeas until clean and pat them dry.
- Toss the chickpeas with olive oil, salt, and pepper on a baking sheet.
- Spread them in a single layer and roast for about 20-25 minutes.
- While the chickpeas roast, chop your bell peppers, cucumbers, tomatoes, and red onion.
- Slice the avocado right before serving.
- In a mixing bowl, combine the chickpeas, chopped veggies, olives, and herbs.
- Whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper to create your dressing.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Serve immediately or let sit to meld flavors.
Notes
Make-ahead by preparing ingredients and dressing a day in advance. Assemble just before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg