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Chickpea Salad

To try

Chickpea Salad

Servings: 6 · $3/serving · Active: 10 min · Total: 10 min ·

Open source recipe

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Chickpea Salad

Notes

Ingredients

Quantity Unit Item Section Pantry?
3 Tbsp extra virgin olive oil Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs yes
3 Tbsp lemon juice (from 1 large lemon) Wine and beverages no
1 garlic clove (pressed or minced) Produce no
1/2 tsp sea salt (or to taste) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1/8 tsp black pepper Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1 1/2 cups cherry tomatoes (halved) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1 English Cucumber (halved and sliced) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
15 oz chickpeas (or garbanzo beans, drained, rinsed) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1/2 medium red onion (thinly sliced) Produce no
1 avocado (sliced) Produce no
1/4 cup parsley (chopped) Produce no
4 oz feta cheese (diced) Cheese Products no

Instructions

  1. Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
  2. Combine the remaining chickpea salad ingredients in a salad bowl.
  3. Add the dressing to taste (we used all of it) and toss gently to coat.

Meal-prep notes