Chickpea Salad Recipe

I recently prepared a Garbanzo Beans Salad featuring tender chickpeas, crisp cucumber, and juicy tomatoes paired with creamy avocado and crumbled feta. I mixed in a splash of extra virgin olive oil, zesty lemon juice, and a hint of garlic to create a bright, satisfying medley that promises a refreshing bite.

I’ve always been a fan of a quick yet delicious salad, and this chickpea salad is one of my go-to recipes when I need a healthy meal in a flash. I started one day with nothing but a can of chickpeas, a large diced cucumber, a couple of ripe tomatoes that I chopped up, and a diced avocado.

Tossing in some crumbled feta cheese and a bit of finely chopped red onion gave it a unique kick. I then drizzled extra virgin olive oil and squeezed the juice of one lemon over the salad, adding a minced garlic clove, salt, pepper and dried oregano to suit my taste.

Sometimes I like to pair this refreshing bite with hints of ideas from other dishes like my favorite Garbanzo Beans Salad or even explore a twist inspired by Best Salad Recipes. This recipe is protein packed and satisfies my hunger while keeping things light and exciting.

Enjoy!

Why I Like this Recipe

1. I really like how fresh and vibrant this recipe tastes. The mix of crisp cucumbers, juicy tomatoes, and creamy avocado creates a unique flavor that always surprises me in a good way.
2. I like that it’s super healthy and full of protein. Knowing that the chickpeas and feta cheese give me the fuel I need for the day makes it one of my favorite meals to eat after a long day at school.
3. I like how easy it is to make. There’s no complicated steps and I can easily chop, toss and cook it without feeling overwhelmed by the process.
4. I like that the tangy lemon juice and savory garlic really bring all the flavors together so perfectly; it makes the salad feel balanced and satisfying each time I make it.

Ingredients

• Chickpeas: They deliver protein and fiber, giving a hearty, healthy base for the salad.
• Cucumber: Crisp and hydrating, it adds a refreshing crunch and subtle sweetness.
• Tomatoes: Juicy and vitamin-rich, they infuse the salad with tanginess and slight sweetness.
• Avocado: Creamy and full of healthy fats, it enriches the texture and flavor.
• Feta Cheese: Crumbled and tangy, it adds a salty contrast that livens up the dish.
• Lemon Juice: Offers a zesty sour kick, brightening the flavors and balancing sweetness.
• Red Onion: Finely chopped, it gives a mild bite and aromatic depth to the mix.
• Garlic: Minced garlic (optional) adds extra zest with a hint of spicy warmth.

Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 2 ripe tomatoes, chopped
• 1 ripe avocado, diced
• 1/2 cup crumbled feta cheese
• 1/4 red onion, finely chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 garlic clove, minced (optional)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano (or fresh parsley, chopped)

How to Make this

1. Open the can of chickpeas, drain them well and rinse under cold water.

2. Dice the cucumber, chop the tomatoes, and cube the avocado.

3. Finely chop the red onion and if you want garlic, mince that too.

4. In a big bowl, toss the chickpeas, cucumber, tomatoes, avocado and red onion.

5. Crumble the feta cheese and add it to your bowl.

6. In a small bowl, mix the olive oil, lemon juice, garlic, salt, black pepper and oregano.

7. Pour the dressing over your salad ingredients.

8. Gently toss the salad until all the veggies and cheese are evenly coated.

9. Taste your salad and adjust salt or lemon juice if needed.

10. Let it sit for a few minutes so the flavors blend, then serve and enjoy your fresh chickpea salad!

Equipment Needed

1. Can opener (if needed to open the chickpea can)
2. Colander, to drain and rinse the chickpeas
3. Cutting board, for chopping and dicing vegetables
4. Sharp knife, for dicing the cucumber, chopping tomatoes, cubing avocado, and finely chopping the red onion (and garlic if you choose to add it)
5. Large mixing bowl, where you’ll toss the chickpeas and other salad ingredients
6. Small bowl, to mix up your dressing with the olive oil, lemon juice, garlic, salt, pepper and oregano
7. Measuring spoons, to accurately add salt, pepper, oregano, and olive oil
8. Fork or tongs, to gently toss the salad and evenly coat all the veggies and cheese

FAQ

Chickpea Salad Recipe Substitutions and Variations

• Instead of chickpeas you can use cannellini beans for a softer texture
• You can swap the cucumber with a diced zucchini if you want a milder crunch
• If you’re not a fan of tomatoes, try using red bell peppers chopped up
• You could replace the feta cheese with goat cheese for a creamier tangy flavor
• In place of lemon juice, a squeeze of lime juice works pretty darn well

Pro Tips

1. Try to chop all the veggies into similar sizes so when you toss them all together every bite is balanced and not one overpowering the others.
2. Don’t rush when draining the chickpeas, letting them sit a minute after rinsing can help them soak up the lemon dressing better.
3. If you’re adding garlic, go easy with it because a little goes a long way and too much can actually mask the fresh flavors of the tomatoes and cucumber.
4. After tossing everything with the dressing, let the salad rest in the fridge for 10 to 15 minutes so all the flavors meld, it might seem unnecessary but it really makes a difference.