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Chickpea Salad (Mediterranean Chickpea Avocado Salad)

hasan

20 min total · 4 people

Ingredients

  • 1 can chickpeas 15 oz / 400 g can — or 1½ cups / 240 g of cooked chickpeas
  • 2 cups (300 g) cucumber diced
  • 1½ cups (230 g) cherry tomatoes halved
  • ½ cup (75 g) Kalamata olives halved
  • ⅓ cup (50 g) shallot chopped
  • ¾ cup (100 g) corn fresh, canned, or frozen
  • ⅓ cup (10 g) parsley finely chopped
  • 1 avocado diced
  • 4 ounces (110 g) crumbled feta cheese optional – sub non-dairy feta
  • FOR THE DRESSING
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar sub apple cider vinegar or lemon juice
  • 2 tablespoons Dijon mustard or American mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt more or less to taste – use less if adding feta cheese
  • black pepper to taste

Instructions

  1. 1.Make the Dressing: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and pepper.
  2. 2.Marinate the Chickpeas: Drain and rinse 1 can chickpeas, then stir them into the dressing. Let them soak up the flavors while you prep the veggies. Tip: warm the chickpeas in the microwave for 30 seconds before adding them—the heat helps them absorb the marinade even better.
  3. 3.Add Veggies: To a large bowl, add 2 cups cucumber (diced), 1½ cups cherry tomatoes (halved), ½ cup Kalamata olives (halved), ⅓ cup shallot (chopped), ¾ cup corn, and ⅓ cup parsley (chopped).
  4. 4.Finish & Serve: Fold in 1 avocado and 4 ounces crumbled feta cheese (if using). Pour marinated chickpeas and dressing over veggies. Mix well. Serve immediately or chill before serving.

Notes

Recipe by Nico @theplantbasedschool.com. Author: Nico Pallotta. Prep Time: 20 minutes. Cook Time: 0 minutes. Total Time: 20 minutes.