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Chopped Chickpea Salad

Course Appetizer, Salad, Side Dish
Cuisine American, Southern
Keyword chickpea-salad-with-avocado, chopped-chickepea-salad-recipe
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 321kcal
Author Melissa Sperka

Ingredients

  • Salad:
  • 1 English cucumber cubed
  • 1 pint cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 1 14 oz can chickpeas, rinsed
  • 4 oz feta cheese crumbled
  • 2 small avocados cubed
  • 2 Tbsp chopped Italian parsley
  • White Balsamic Vinaigrette:
  • 1/4 cup white balsamic vinegar
  • 2 Tbsp lemon juice
  • 2 Tbsp granulated sugar
  • 1 tsp dry Italian seasoning
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/3 cup olive oil

Instructions

  • Place the cucumber, cherry tomatoes, red onion and chickpeas in a large mixing bowl. Set aside.
  • In a separate medium bowl whisk together balsamic vinegar, lemon juice, sugar, Italian seasoning, salt, black pepper and crushed red pepper flakes. Slowly drizzle in the olive oil in a steady stream whisking constantly.
  • Pour vinaigrette over the vegetables and gently toss to coat evenly. Cover and refrigerate for at least 2 hours.
  • Just before serving add the feta cheese, cubed avocado and Italian parsley to the marinated chickpeas and vegetables. Mix well, then taste and adjust the salt and black pepper to taste.
  • Serve immediately.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 20g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 618mg | Potassium: 636mg | Fiber: 6g | Sugar: 11g | Vitamin A: 642IU | Vitamin C: 29mg | Calcium: 127mg | Iron: 1mg