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Serve chilled or at room temperature as a light main dish or side.
Store leftovers in an airtight container in the fridge for up to 3 days.
Stir before serving again to redistribute the dressing.
Variations:
Add chopped olives or sun-dried tomatoes for a Mediterranean flair.
Swap lemon juice for balsamic vinegar for a richer taste.
Use white beans or black beans instead of chickpeas for variety.
FAQ:
Q: Can I make this salad ahead of time?
A: Yes, it's great made a few hours in advance. Just add avocado or feta right before serving.
Q: Is this salad vegan?
A: The base recipe is vegan. Omit the feta or replace it with avocado to keep it plant-based.
Q: Can I use canned chickpeas?
A: Absolutely. Just be sure to rinse them well to remove excess sodium.
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