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Avacado Chickpea Salad Recipe

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This recipe for Avacado Chickpea Salad is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp extra virgin olive oil
3 Tbsp lemon juice, from 1 large lemon
1 garlic clove, pressed or minced
½ tsp sea salt, or to taste
⅛ tsp black pepper
1½ cups cherry tomatoes, halved
1 English Cucumber, halved and sliced
15 oz chickpeas, or garbanzo beans, drained, rinsed
½ medium red onion, thinly sliced
1 avocado, sliced
¼ cup cilantro, chopped
4 oz feta cheese, diced
Directions:
Directions:
Combine the dressing ingredients in a small bowl: 3Tbsp olive oil, 3 bsp lemon juice, 1 pressed garlic clove, ½ tsp salt & ⅛ tsp pepper and whisk to combine (or shake them together in a small mason jar).

Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.
Number Of Servings:
Number Of Servings:
6 as a side dish
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, creamy avocado and feta cheese. The fresh lemon dressing adds the Mediterranean flavors of classic Greek Salad.

Chickpea salad is easy to make and comes together fast. It’s perfect for lunch since chickpeas are protein packed and leave you feeling satisfied for hours. We also love to serve garbanzo bean salad with roasted red potatoes and pork tenderloin for dinner.

 

 

 

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