Ingredients
For the Salad:
2 cups canned chickpeas, drained and rinsed
1 avocado, peeled, pit removed, and diced
1 cup cherry tomatoes, halved
1 cup cucumbers, quartered and sliced
¼ cup red onion, finely diced
½ cup crumbled feta cheese
¼ cup chives, thinly sliced
Additional chives and feta for garnish (optional)
For the Dressing:
¼ cup olive oil
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
Salt and pepper to taste
Instructions
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Prepare the salad ingredients: In a large mixing bowl, combine the chickpeas, diced avocado, cherry tomatoes, cucumber slices, red onion, crumbled feta, and chives. Toss gently to combine.
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Make the dressing: In a small bowl or jar, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano, salt, and pepper. Mix until smooth and well combined.
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Toss the salad: Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
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Garnish and serve: Garnish with extra crumbled feta and chives if desired. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
Notes
Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1-2 days. If storing leftovers, add avocado just before serving to prevent browning.
Vegan Option: Omit the feta cheese or substitute with a plant-based cheese alternative to make this salad vegan.
Customization: Add extra veggies like bell peppers, radishes, or zucchini for more crunch and color.
- Prep Time: 10 minutes
- Category: Salad, Side Dish, Mediterranean
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegan
