← Back to recipe
Chickpea Salad
nibbleboard.com/recipes/chickpea-salad
Ingredients
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1½ cups cherry tomatoes, halved
- 1 English cucumber, halved and sliced
- ½ medium red onion, thinly sliced
- 1 ripe avocado, diced
- 4 oz feta cheese, diced or crumbled
- ¼ cup fresh cilantro, chopped
Lemon Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from 1 large lemon)
- 1 garlic clove, pressed or minced
- ½ tsp sea salt, or to taste
- ⅛ tsp black pepper
Instructions
- Whisk together the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl until combined. Alternatively, shake everything together in a small jar with a lid.
- Combine the chickpeas, halved cherry tomatoes, sliced cucumber, red onion, diced avocado, feta cheese, and cilantro in a large salad bowl.
- Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust salt if needed.
- Serve immediately, or refrigerate for 15-20 minutes to let the flavors meld.
Nutrition per Serving
293Calories
10gProtein
27gCarbs
17gFat
Chef Tips
- Soak the sliced red onion in ice water for 5 minutes before adding — it takes the harsh bite out while keeping the crunch.
- Add the avocado right before serving so it stays creamy and doesn't turn brown.
- Swap cilantro for fresh parsley or basil if cilantro isn't your thing.
- For meal prep, store the dressing separately and toss just before eating — the salad stays fresh for up to 3 days this way.
- Use dried chickpeas cooked in an Instant Pot for a creamier, more flavorful base — cook a big batch and freeze portions.
Storage
Store in an airtight container in the fridge for up to 3 days. The texture of the cucumber and tomatoes softens slightly after day 2 but the flavor stays great.