Chickpea Salad
Servings: 4 people
For the salad
- 1 can (15 ounces) (230 grams) chickpeas or 1½ cups of cooked chickpeas
- 1½ cups (250 grams) cherry tomatoes halved
- 1½ cups (200 grams) cucumber diced
- ½ cup (60 grams) Kalamata olives halved
- ⅓ cup (50 grams) red onion chopped
- ¾ cup (100 grams) corn kernels canned is easiest
- ⅓ cup (10 grams) parsley chopped
- 1 large (1 large) avocado diced
For the dressing
- 4 tablespoons (55 grams) extra virgin olive oil
- 2 tablespoons (30 grams) lemon juice or apple cider vinegar
- 2 tablespoons (30 grams) mustard yellow or Dijon mustard
- 1 tablespoon (15 grams) honey or maple syrup
- 1 teaspoon (1 teaspoon) dried oregano
- ¾ teaspoon (¾ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- To a medium bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Whisk well until combined.Drain and rinse 1 can (15 ounces) chickpeas, then add them to the bowl with the dressing. Toss and set aside to marinate for 10 minutes while you cut the vegetables.
- To a large mixing bowl, add 1½ cups cherry tomatoes (halved), 1½ cups cucumber (diced), ½ cup Kalamata olives (halved), ⅓ cup red onion (chopped), ¾ cup corn kernels, ⅓ cup parsley (chopped), and 1 large avocado (diced).
- Tip the dressing and the chickpeas over onto the veggies and toss well.Taste and adjust for salt before serving.Make it a complete meal by serving it with pita bread or no-knead focaccia on the side and serving it with a dollop of Greek yogurt, tzatziki, or yogurt tahini sauce.
Nutrition information is an estimate for 1 portion of chickpea salad out of 4.
SUBSTITUTIONS
Chickpeas: substitute black beans, lentils, or white beans.
Cherry tomatoes: substitute any other fresh tomato or diced red bell peppers.
Cucumber: substitute radishes or thinly sliced yellow squash or zucchini.
Onions: substitute shallot or green onions.
Corn kernels: substitute diced yellow bell pepper.
Avocado: substitute crumbled feta cheese or non-dairy feta.
Fresh parsley: substitute fresh dill, chives, basil, or cilantro.
Extra virgin olive oil: try not to substitute that. The best alternative is regular olive oil.
Lemon juice: substitute apple cider vinegar or red wine vinegar.
Honey: substitute maple syrup, agave syrup, or date syrup.
American mustard: substitute Dijon mustard.
Dried oregano: substitute ground cumin.
STORAGE
Make ahead: Chickpea salad is an excellent meal prep recipe that lasts several days. We recommend it for potlucks and picnics. If you make the salad ahead, add the avocado shortly before serving.
Refrigerator: The salad can be kept in an airtight container in the fridge for 3 to 4 days. It should be taken out of the refrigerator 15-30 minutes before serving, as it will taste better at room temperature.
Freezer: We don’t recommend freezing this recipe.
