Chickpea salad

Here’s a fresh, flavorful chickpea salad recipe that’s easy to make and packed with protein, fiber, and vibrant flavors. Great as a side or a light main!

🥗 Chickpea Salad Recipe

🧾 Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/4 red onion, thinly sliced or diced

• 1/4 cup fresh parsley, chopped

• 1/4 cup feta cheese, crumbled (optional)

• 1/4 cup kalamata olives, sliced (optional)

• 1 avocado, diced (optional but delicious)

🥄 Dressing:

• 3 tbsp olive oil

• 1 tbsp lemon juice (or red wine vinegar)

• 1 clove garlic, minced

• 1/2 tsp dried oregano

• Salt and pepper, to taste

🥣 Instructions:

1. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.

2. Prep the salad: In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, parsley, and any extras (feta, olives, avocado).

3. Dress it up: Pour the dressing over the salad and toss gently to combine.

4. Chill or serve immediately. It’s even better after 30 minutes in the fridge!

✅ Tips:

• Add greens like spinach or arugula for a more filling salad.

• Swap lemon for balsamic or apple cider vinegar for a twist.

• Keeps well in the fridge for up to 3 days (leave out avocado if making ahead).