Can I use canned chickpeas, or should I opt for dried ones?

Canned chickpeas are a convenient option and work well for salads. Ensure you drain and rinse them thoroughly to remove excess sodium. If you prefer using dried chickpeas, soak them overnight and cook them according to package instructions.

How can I keep my avocado from turning brown in the salad?

Dice the avocado just before assembling the salad. If preparing in advance, sprinkle it with a little lemon or lime juice to prevent browning. Seal the salad tightly with plastic wrap, pressing it directly onto the surface of the salad to minimize air exposure.

Is there a substitute for feta cheese?

If you're not a fan of feta, you can substitute it with goat cheese, mozzarella, or even a sprinkle of grated Parmesan.

How can I adjust the dressing to my liking?

The olive oil dressing can be adjusted according to your taste preferences. Add more or less apple cider vinegar or maple syrup, and adjust the salt and pepper if needed.

Can I make this salad for a crowd?

Certainly! Scale up the ingredients based on the number of servings you need. Keep in mind that some guests may have dietary restrictions, so consider offering a small dressing on the side.

Is this salad suitable for meal prep?

Yes, it can be an excellent option for meal prep. Prepare the components separately and assemble the salad just before eating.

CHICKPEA SALAD (WITH AVOCADO)

Description

This high-protein chickpea salad (with avocado) takes 10 minutes to make. It's vegetarian but can be made vegan. It's crunchy, creamy, and absolutely delicious! Perfect for a main dish or side. You can make this for your next BBQ or simply serve it at home.

Ingredients

Scale

1 (15-ounce) can chickpeas (rinsed and drained)

8 cups salad greens

1-2 avocados

1/2 cup cherry tomatoes (sliced in half)

1/2 cup cucumber (diced)

1/4 cup feta cheese (use vegan cheese if vegan)

2 green onions (sliced)

1/2 onion (finely diced)

1/4 cup capsicum (finely diced)

TO MAKE THE DRESSING:

1/3 cup good quality olive oil

3 tablespoons apple cider vinegar

2 tablespoons maple syrup

1/2 teaspoon Dijon mustard

salt and pepper to taste

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Instructions

Drain the Chickpeas: If you use canned chickpeas, drain and rinse in a colander under cold water.
Assemble Salad: Add salad leaves to a salad bowl. Top with halved tomatoes, cucumber, onion, and capsicum. Toss the salad.
Avocado: To prevent your avocado from turning into mush, dice it just before assembling the salad.
Feta: Crumble the feta just before adding it to the salad to preserve its texture. Sprinkle over spring onions.
Dressing Time: Mix all the dressing ingredients into a small bowl and whisk until combined. Only pour the dressing over the salad just before serving. Use the desired amount of dressing; reserve the rest for future use.

Notes

Get Creative: Feel free to get creative and adapt the recipe to suit your taste preferences and dietary needs!
Balance the Flavors: Adjust the quantity of each ingredient according to your taste preferences. If you like it tangy, add a bit more feta. If you love avocado, feel free to add more.
Store any leftover salad in an airtight container in the refrigerator. Consume within 1-2 days. Keep in mind that the avocado will turn brown.

Prep Time: 12 minutes
Category: Appetizer, Main Course, Salad, Side Dish
Method: No-Bake
Cuisine: American