Ingredients
Dressing
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice (from 1 large lemon)
- 1 garlic clove (pressed or minced)
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper
Salad
- 1 1/2 cups cherry tomatoes (halved)
- 1 English cucumber (halved and sliced)
- 15 oz chickpeas (or garbanzo beans, drained and rinsed)
- 1/2 medium red onion (thinly sliced)
- 1 avocado (sliced)
- 1/4 cup cilantro (chopped)
- 4 oz feta cheese (diced)
Instructions
- Prepare the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 3 tablespoons of freshly squeezed lemon juice, 1 pressed or minced garlic clove, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper until well combined. Alternatively, shake all ingredients together in a small mason jar for easy mixing.
- Assemble the salad: In a large salad bowl, combine halved cherry tomatoes, sliced English cucumber, drained and rinsed chickpeas, thinly sliced red onion, sliced avocado, chopped cilantro, and diced feta cheese.
- Toss with dressing: Pour the prepared dressing over the salad ingredients. Use all the dressing for full flavor or adjust according to your taste. Gently toss the salad to evenly coat all ingredients with the dressing without mashing the avocado or breaking the tomatoes.
Notes
- For extra crunch, add some toasted pine nuts or walnuts.
- Substitute feta with a vegan cheese option to make it dairy-free.
- Serve chilled or at room temperature for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
