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Ingredients
Scale
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 1/2 cups diced Persian or English cucumbers
- 1 cup halved cherry tomatoes
- 1 avocado, peeled and diced
- 1/2 cup diced red onion
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup cubed feta cheese (optional)
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Combine the chickpeas, cucumbers, tomatoes, onion, parsley, and optional feta in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, mustard, honey, oregano, garlic powder, salt, and pepper.
- Pour the vinaigrette over the salad, mix well, and let it sit.
- Gently fold in the diced avocado.
- Taste and adjust seasoning as desired.
- Serve immediately or refrigerate for up to an hour.
Notes
Choose ripe avocados for the best creaminess.
Consider adding radishes or bell peppers for extra crunch.
Always taste before serving to ensure seasoning is just right.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 10
- Protein: 8
- Cholesterol: 10