Description
A refreshing and nutritious salad bursting with Mediterranean flavors, featuring protein-rich chickpeas, fresh vegetables, creamy avocado, and a tangy dressing.
Ingredients
Scale
- 15 oz can of chickpeas
- 2 tbsp cooking oil or butter
- Sea salt & ground black pepper, to taste
- 2 medium sweet bell peppers, diced
- 1 large avocado, diced
- 2 medium English cucumbers, diced
- 3 large heirloom tomatoes, diced
- 1 small red onion, chopped
- 1/2 cup Kalamata olives, halved
- 1 cup crumbled feta cheese
- 3 tbsp fresh chopped dill
- 3 tbsp fresh chopped parsley
- 5 to 6 large basil leaves, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice from 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Drain and rinse the chickpeas under cold water.
- Pat the chickpeas dry with a towel.
- Toss them with 2 tablespoons of cooking oil, sea salt, and black pepper.
- Spread them out on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Dice the sweet bell peppers, avocado, cucumbers, and heirloom tomatoes into bite-sized pieces.
- Finely chop the red onion and soak it in cold water for 10 minutes if desired.
- Halve the Kalamata olives.
- Chop the dill, parsley, and basil.
- Combine all salad ingredients in a large mixing bowl.
- Whisk together olive oil, red wine vinegar, lemon juice, sea salt, and black pepper in a small bowl.
- Pour the dressing over the salad and gently toss.
- Let the salad marinate for 10-15 minutes before serving.
Notes
This salad can be made a day ahead. Keep the avocado separate until serving to maintain freshness. Customize by adding grilled chicken or quinoa for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg