Mediterranean Chickpea Salad with Avocado
Mediterranean chickpea salad with avocado, crisp vegetables, parsley, mint, and a garlic-balsamic dressing. This no-cook salad comes together in 10 minutes.
Ingredients
- 2 cans chickpeas drained and rinsed, 15 ounces / 425 g each
- 1 yellow bell pepper diced
- 1 small red onion finely chopped
- ½ English cucumber diced
- 300 g cherry tomatoes halved
- 1 avocado diced
- 20 g fresh parsley chopped
- 15 g fresh mint chopped
Balsamic Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 garlic clove minced
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Add the chickpeas from 2 cans chickpeas, drained and rinsed, to a large mixing bowl. Add 1 yellow bell pepper, diced, 1 small red onion, finely chopped, ½ English cucumber, diced, 300 g cherry tomatoes, halved, 1 avocado, diced, 20 g fresh parsley, chopped, and 15 g fresh mint, chopped.
- Add 4 tablespoons extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 garlic clove, minced, ½ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper to a small bowl. Whisk until fully combined.
- Pour the balsamic dressing over the Mediterranean chickpea salad. Toss gently until evenly coated, then taste and adjust the seasoning if needed.
Notes
Drain the chickpeas thoroughly: Excess liquid can dilute the dressing and leave a canned flavor in the salad.
Keep the pieces even: Similar-sized vegetables distribute more evenly and give each serving a balanced mixture.
Toss gently: Gentle mixing coats the ingredients without crushing the diced avocado or breaking the chickpeas.
Allow a brief rest: Let the salad stand for 5–10 minutes before serving so the dressing can coat the ingredients.
Nutrition
Calories: 173kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 208mg | Potassium: 423mg | Fiber: 4g | Sugar: 4g | Vitamin A: 747IU | Vitamin C: 59mg | Calcium: 34mg | Iron: 1mg
