This salad is a total mood-lifter. It’s a little Mediterranean escape in every bite — the juicy pop of cherry tomatoes, the briny kiss of Kalamata olives, crisp cucumbers, tangy red onion, and the cool creaminess of avocado and feta cubes. Tossed in a lemony olive oil dressing with a whisper of sweetness and a hit of fresh cilantro — it’s bold, balanced, and beautiful.
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 English cucumber, quartered and sliced
1/2 cup Kalamata olives, pitted and halved
4 oz feta cheese, cut into small cubes (not crumbled)
1 ripe avocado, diced
1/4 cup fresh cilantro, roughly chopped
3 tbsp extra virgin olive oil
Juice of 1 fresh lemon
1/2 tsp sugar (just a pinch to round the flavor)
Salt and black pepper to taste
Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, sugar, salt, and pepper until the mixture turns silky and bright.
Assemble the salad:
In a large bowl, toss together the chickpeas, tomatoes, red onion, cucumber, olives, and feta cubes.
Dress it up:
Pour the lemony dressing over the salad and gently toss to coat everything evenly. Let it sit for 10–15 minutes so the flavors can mingle and flirt.
Add the finishing touches:
Right before serving, gently fold in the diced avocado and chopped cilantro. Taste and adjust seasoning if needed.
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice
Find it online: https://joyistalife.com/recipe/greek-chickpea-salad/