Chickpea Salad: The 10-Minute Meal You NEED This Summer

feta cheese

🥗Healthier: tofu

💰Cheaper: omit

Tofu provides a dairy-free option while keeping protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Slice 1/2 of a red onion fairly thin.

Chop 1/4 cup of cilantro (or substitute parsley if preferred).

Add 2 cloves of minced garlic to the bowl with the onion and cilantro.

Drain and rinse 1 can of chickpeas and add to the bowl.

Chop 1 English cucumber into half moons and add to the bowl.

Slice cherry tomatoes in half or quarter them and add to the bowl.

Prepare the dressing in a mason jar by adding 3 tablespoons of olive oil.

Add the juice of 1 lemon to the olive oil in the jar.

Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the dressing.

Add red pepper flakes to the dressing (optional).

Shake the mason jar until the dressing is emulsified.

Cut and prepare 2 avocados, removing the seeds and cubing the flesh.

Add the cubed avocados to the salad bowl.

Crumble 4 oz of feta cheese over the salad.

Pour the dressing over the salad and mix well.

Let the salad sit in the refrigerator for a while to absorb the flavors.

Equipment Needed

Spice Level:

Dietary

Allergens