Chickpea Salad with Avocado and Balsamic Dressing

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar adds a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Cut 3 ripe but slightly firm avocados into nice little cubes.

Finely dice about 1/4 cup of red onion (adjust to preference).

Chop 3 tablespoons of fresh basil and add to the mixing bowl.

Add the rinsed and drained can of chickpeas into the bowl.

Mince or press 1 clove of garlic and add to the salad.

Juice half a lemon and pour the juice over the salad.

Add 2 tablespoons of extra virgin olive oil to the mixture.

Season with salt and black pepper to taste.

Add a pinch of sumac (optional) for extra flavor.

Gently mix all ingredients together, being careful not to mash the avocados.

Add 1/2 cup of vegan feta to the salad and mix gently.

Drizzle balsamic reduction over the salad and mix gently again.

Plate the salad and serve immediately or store in the fridge for up to 2 days.

Spice Level:

Dietary