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Salads

Mediterranean Chickpea Salad with Avocado and Feta

hasan

20 min total · 4 people | Time: Prep 20 min, Cook 0 min, Total 20 min

Ingredients

  • 1 Can Chickpeas, 15 Oz / 400 G Can — or 1½ Cups / 240 G of Cooked Chickpeas
  • 2 Cups (300 G) Cucumber, Diced
  • 1 1/2 Cups (230 G) Cherry Tomatoes, Halved
  • 1/2 Cup (75 G) Kalamata Olives, Halved
  • 1/3 Cup (50 G) Shallot, Chopped
  • 3/4 Cup (100 G) Corn, Fresh, Canned, or Frozen
  • 1/3 Cup (10 G) Parsley, Finely Chopped
  • 1 Avocado, Diced
  • 4 Oz (110 G) Crumbled Feta Cheese, Optional — Sub Non-Dairy Feta
  • For the Dressing
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Red Wine Vinegar, Sub Apple Cider Vinegar or Lemon Juice
  • 2 Tbsp Dijon Mustard, Or American Mustard
  • 1 Tbsp Honey, Or Maple Syrup
  • 1 Tsp Dried Oregano
  • 3/4 Tsp Salt, More or Less to Taste — Use Less If Adding Feta
  • 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). Pour marinated chickpeas and dressing over veggies. Mix well.
  4. 4.Finish & Serve: Fold in 1 avocado and 4 ounces crumbled feta cheese (if using). Serve immediately or chill before serving.

Notes

Author: Nico Pallotta. Recipe by Nico @theplantbasedschool.com