Chickpeas Pot Salad Recipe
A hearty and nutritious salad combining the protein power of chickpeas with fresh vegetables and a zesty dressing. Perfect as a main course or a side dish.
Ingredients
- 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese (optional)
- 1 avocado, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Chickpeas:
- If using canned chickpeas, drain and rinse them under cold water. If using cooked chickpeas, ensure they are cooled.
- Chop the Vegetables:
- Halve the cherry tomatoes, dice the cucumber, red bell pepper, and avocado. Thinly slice the red onion and chop the fresh parsley and cilantro.
- Combine Ingredients:
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, cilantro, and feta cheese (if using).
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Dress the Salad:
- Pour the dressing over the chickpea and vegetable mixture. Toss gently to combine, ensuring all the ingredients are coated with the dressing.
- Add Avocado:
- Gently fold in the diced avocado. Be careful not to mash the avocado pieces.
- Serve:
- Serve the salad immediately or refrigerate for an hour to allow the flavors to meld. This salad can be served as a main dish or as a side.
- Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, add avocado just before serving if making in advance.
Enjoy your fresh and flavorful Chickpeas Pot Salad!
