This hearty and protein-rich Mediterranean-style salad is made with chickpeas, feta, avocado, and basic vegetables. If you’ve already got boiled chickpeas, then this is a no-cook, crunchy delight topped with a zesty, tangy, and slightly spicy mustard-lemon dressing. The salad comes together in minutes and makes an excellent, satiating meal for busy days.
De-seed and chop the red bell peppers. Pit and roughly chop the avocados. Also chop the onion, cucumber (deseed if needed), and mint leaves. Crumble the feta and cut the cherry tomatoes in half. Pat dry the chickpeas.
Description - Step 2
Make the dressing
Take a large bowl. Add mustard, lemon juice, minced garlic cloves, chilli flakes and extra virgin olive oil. Whisk everything together until emulsified, i.e. it becomes thick, creamy, and combined. Season with salt and pepper.
Description - Step 3
Combine ingredients and serve
Add the chickpeas and all the chopped vegetables, except the avocado, to the dressing bowl. Toss gently to ensure the vegetables are evenly coated. Add the avocado at the end, and very gently toss again. Taste test, adjust the seasoning if needed, and serve.
Search
Login
Mediterranean
Easy
Salad
