Chickpea Salad

An overhead shot of a rocket, tomato, feta, chickpea and avocado salad.

A healthy and flavour-packed chickpea salad with avocado, tomato, feta, cucumber, rocket and red onion drizzled with a simple dijon vinaigrette dressing

5 from 1 vote

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Course: Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 212kcal

Author: Lucy Mathieson

Cost: $10

Ingredients

For The Salad

400 g tin chickpeas rinsed and drained
250 g cherry tomatoes halved
1 cucumber halved and sliced into pieces
1 avocado diced
¼ red onion finely diced
50 g rocket arugula
100 g soft feta chopped

For The Dressing

¼ cup olive oil
1 tbs balsamic vinegar
2 tbs lemon juice
1 tbs dijon mustard
1 tbs honey or maple syrup
1 teaspoon minced garlic
salt and pepper to taste

Instructions

Place all of the salad ingredients into a large bowl.
In a small jar, place the dressing ingredients and shake until creamy and combined.
If using a Thermomix: Mix for 15 seconds, Speed 8.
When ready to serve, give the dressing another shake and then pour half of the dressing over the salad.
Toss until the salad is combined.
Taste test, and if you'd like extra dressing, add a small amount more.
Serve immediately.

Notes

RECIPE NOTES & TIPS

Use canned chickpeas for convenience, but you can cook your own from dried if you prefer.
Rinse and drain chickpeas well to avoid excess liquid watering down the salad.
Dice avocado just before serving to prevent browning.
Shake the dressing again before pouring—it can separate as it sits.
Toss the salad gently so the avocado doesn’t get smashed.
Serve straight away for the freshest flavours.
Leftovers will keep in the fridge (without dressing) for up to 2 days.
Dressing will keep, refrigerated, for up to 3 days.
This salad is not suitable for freezing.

Nutrition