Healthy Chickpea Salad (Print Version)

A fresh no-cook chickpea salad with cucumber, tomatoes, feta, avocado, herbs, and lemon Dijon dressing.

# Ingredients:

For the salad

01 - 2 cans (15 oz each / 425 g each) chickpeas, drained and rinsed
02 - 1 1/2 cups (225 g) cherry tomatoes, halved
03 - 1 large English cucumber, diced
04 - 1/3 cup (45 g) red onion, finely diced
05 - 1 ripe but firm avocado, diced
06 - 1/2 cup (75 g) crumbled feta cheese
07 - 1/4 cup chopped fresh parsley

For the lemon Dijon dressing

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, finely grated or minced
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper

# Instructions:

01 - In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk or shake until smooth.
02 - Rinse the chickpeas under cool running water. Drain very well and pat lightly with a clean towel if they still look wet.
03 - Add the chickpeas, tomatoes, cucumber, red onion, and parsley to a large bowl. Pour in about three-quarters of the dressing and toss gently.
04 - Add the diced avocado and crumbled feta. Fold with a soft spatula until just combined so the avocado stays in chunks.
05 - Chill for 15-20 minutes if time allows. Taste before serving and add the remaining dressing, more lemon juice, salt, or pepper as needed.

# Notes:

01 - Best served cold or cool after a short 15-minute rest.
02 - For meal prep, add avocado and feta shortly before serving.
03 - Makes 6 side servings or 4 generous lunch servings.

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