Chickpea salad is fresh, lively, and full of classic Mediterranean flavors! This beautiful salad is composed of buttery chickpeas, crispy bell peppers, crunchy cucumbers, and zesty tomatoes topped with a vibrant dressing that just gets better the longer it marinates!
30ounceschickpeas (garbanzo beans), rinsed and drained
1red bell pepper, diced
1/2pint grape tomatoes, halved
1/4cupsliced red onion
1/4cupchopped parsley, more to taste
1-2ounces crumbled feta cheese , more if desired (omit if vegan)
avocado, diced (optional)
Whisk together the olive oil, lemon juice, garlic, salt and pepper in a small bowl. Set aside.
Combine the chickpeas, cucumbers, bell peppers, tomatoes, onion, parsley and feta in a medium-sized bowl.
Then pour the vinaigrette over the top and toss until combined. Add more feta, parsley and S&P to taste. Refrigerate at least 15 minutes before serving. Add avocado if desired, just before serving.
Extras to add in: Feel free to add in 1/4 cup sliced olives.To store: Place in an airtight container and refrigerate for up to 3 days. To make ahead: Chop veggies and make dressing, then refrigerate. When ready to serve, mix together and chill at least 15 minutes prior to enjoying.