Cooked - Chickpea Cucumber Salad (life-changing Marinade)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chickpea Cucumber Salad (life-changing Marinade)

4.0

1 can chickpeas (15 oz / 400 g can — or 1½ cups / 240 g of cooked chickpeas)

2 cups cucumber (diced)

1½ cups cherry tomatoes (halved)

½ cup Kalamata olives (halved)

⅓ cup shallot (chopped)

¾ cup corn (fresh, canned, or frozen)

⅓ cup parsley (finely chopped)

1 avocado (diced)

4 ounces crumbled feta cheese (optional — sub non-dairy feta)

4 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar (sub apple cider vinegar or lemon juice)

2 tablespoons Dijon mustard (or American mustard)

1 tablespoon honey (or maple syrup)

1 teaspoon dried oregano

¾ teaspoon salt (more or less to taste — use less if adding feta + black pepper to taste)

Make the Dressing: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and pepper.
Marinate the Chickpeas: Drain and rinse 1 can chickpeas, then stir them into the dressing. Let them soak up the flavors while you prep the veggies.Tip: warm the chickpeas in the microwave for 30 seconds before adding them—the heat helps them absorb the marinade even better.
Add Veggies: To a large bowl, add 2 cups cucumber (diced), 1½ cups cherry tomatoes (halved), ½ cup Kalamata olives (halved), ⅓ cup shallot (chopped), ¾ cup corn, and ⅓ cup parsley (chopped). Pour marinated chickpeas and dressing over veggies. Mix well.
Finish & Serve: Fold in 1 avocado and 4 ounces crumbled feta cheese(if using). Serve immediately or chill before serving.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 10m

Created 41 weeks ago

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