Ingredients
Main Ingredients
- 2 cans chickpeas (approx. 15oz each), drained and rinsed
- ½ cup red onion, small diced
- 10 oz. grape tomatoes, halved
- 1 English cucumber, chopped
- 5 oz. baby arugula
- 6 oz. feta cheese crumbles
- 2 ripe avocados, cut into small cubes
Dressing
- ¼ tsp crushed red pepper (optional)
- Juice of 1 lemon
- ⅓ cup olive oil, more as needed
- ¼ cup red wine vinegar
- 2 garlic cloves, minced
- ⅓ cup chopped cilantro (or parsley as substitute)
- ½ tsp sea salt, more or less to taste
- ½ tsp black pepper
Instructions
- Prepare the chickpeas and vegetables: Drain and rinse the canned chickpeas thoroughly to remove excess salt and canning liquid. Place the chickpeas in a large mixing bowl along with the chopped cucumber, halved grape tomatoes, diced red onion, and baby arugula. Toss gently to combine all the ingredients evenly.
- Make the dressing: In a small bowl, whisk together the minced garlic, chopped cilantro (or parsley), sea salt, black pepper, lemon juice, olive oil, and red wine vinegar until well emulsified.
- Toss the salad with dressing: Pour the dressing over the chickpea and vegetable mixture. Toss carefully to coat all components evenly with the flavorful dressing without mashing the vegetables.
- Add cheese and avocado: Gently fold in the crumbled feta cheese and the cubed ripe avocados. Be careful to avoid mashing the avocado, preserving its creamy texture.
- Chill and serve: Cover the salad and refrigerate it until ready to serve, allowing the flavors to meld together. This salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For a spicier kick, include the optional crushed red pepper in the dressing.
- You can substitute cilantro with fresh parsley based on your preference.
- To keep the avocado from browning quickly, add it just before serving or toss it gently in lemon juice prior to mixing.
- This salad can be made a few hours in advance and chilled to enhance flavor blend.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
