Description
A quick, no-cook chickpea salad that comes together in under five minutes. Packed with protein, fiber, and healthy fats, this versatile dish is perfect for busy weeknights, meal prep, or light dinners.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 medium English cucumber, diced
- 1/2 small red onion, finely diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1 ripe avocado, diced
- 1/2 cup chopped fresh parsley
- Juice of 1 large lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Rinse and drain the chickpeas thoroughly in a colander to remove excess sodium and liquid. Shake to dry slightly.
- Dice the cucumber and red onion, and halve the cherry tomatoes. Place these vegetables in a large mixing bowl along with the crumbled feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, cumin, salt, and pepper until emulsified.
- Pour the dressing over the chickpeas and vegetables. Add the chopped parsley and toss gently but thoroughly to coat everything evenly.
- Taste and adjust seasoning with more salt or lemon juice if desired.
- Just before serving, dice the avocado and fold it into the salad to prevent browning.
- Serve immediately at room temperature or slightly chilled.
Notes
For best results, let the salad sit for 10-15 minutes before serving to allow flavors to meld. If meal prepping, store the avocado separately and add it just before eating to prevent browning. The salad keeps in the refrigerator for up to three days, but should be consumed within 24 hours if avocado is included.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 12
- Protein: 12
Keywords: chickpea salad, no-cook recipe, healthy lunch, meal prep, vegan salad, gluten-free, high protein, quick lunch, Mediterranean diet