Chickpea Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 (15-oz.) can chickpeas, drained and rinsed

6 oz. feta, cubed

1 English cucumber, cut into half moons

1 pt. cherry tomatoes, halved

1 orange bell pepper, diced

1/2 small red onion, thinly sliced

2 avocados, cubed

1 c. chopped Italian parsley

1/2 c. torn basil

1/3 c. olive oil

3 tbsp. red wine vinegar

2 tbsp. fresh lemon juice

1 grated garlic clove

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. red pepper flakes

Directions

For the salad: In a large bowl, fold together the chickpeas, feta, cucumber, tomatoes, bell pepper, red onion, avocado, parsley, and basil.

For the dressing: In a medium bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, black pepper, and pepper flakes until combined. Pour over the salad and gently fold to combine. Serve immediately.

Nutrition

• Calories: 420
• Total Fat: 30 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 25 mg
• Sodium: 671 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 11 g
• Total Sugars: 7 g
• Protein: 12 g