This vegan greek chickpea salad is the perfect way to highlight late summer produce like cucumber, tomatoes, peppers, and herbs. Topped with a light lemon dressing it’s a great light dinner or packed lunch.
I went grocery shopping for the first time today since coming back to Germany, and although groceries are as a whole less expensive here than in Canada, I did have a bit of sticker shock. My mom’s garden was so abundant that we barely bought any produce (especially cucumbers, tomatoes, herbs, zucchini, etc.) and there was such a long drought in most of Europe this summer.
Next year we’re going to try to have a community garden or at the very least a balcony with veggie and herb pots. What are your necessities for a tiny garden? I think at minimum I have to have some herbs to use for recipes because they’re crazy expensive and so easy to grow. I’ve always had a garden plot to use so any container gardening advice is welcome!
This vegan Greek chickpea salad was made almost entirely with veg from mom’s garden, avocado, and Grain Kabuli chickpeas. We have the classic additions of cucumber, tomatoes, onion, and oregano, plus a little creamy avocado and crunchy sweet peppers. I hate olives so I leave them out – along with the feta – but you can add some, of course, and vegan feta to make it more traditional. The lemon dressing helps to keep the avocado from browning so the salad lasts a couple days in the fridge and it’s even better on day two. If you can, make it a couple of hours ahead of time to let the onion mellow a bit before serving.
Now that we seem to be moving into autumn here with some chillier weather and rainy days this upcoming week, I’ve been planning lots of comfort food recipes for the upcoming months and looking through my fall recipes already on the blog. We’re making my apple blackberry thumbprint cookies, beets and greens tart, carrot lentil soup, lentil potato stew, and walnut cookie dough energy bites (if i can get my hands on some local – i.e. free – walnuts). It sounds like a lot but most of those keep really well either in the fridge or freezer and don’t take long to make.
There’s been such a great response already from my last post talking about a facet of ethics in food writing/photography, it’s warming my heart.
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- 1 medium cucumber, diced
- 300 grams / 2 cups cherry tomatoes
- 2 avocados, diced
- 1 yellow bell pepper, diced
- 1/4 red onion, minced with some larger pieces
- 300 grams / 2 cups cooked chickpeas
- 1 lemon, juice (~1/4 cup)
- 60 ml / 1/4 cup olive oil, extra virgin
- 1 handful / 1/4 cup fresh oregano, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon maple syrup
- Add the cucumber, tomatoes, avocado, pepper, onion, and chickpeas to a large bowl.
- To make the dressing, combine the lemon juice, oregano, spices, mustard, and maple syrup in a small container. Pour over the salad and mix thoroughly until combined.
- If possible, cover the salad and set it aside for 1-2 hours before serving, or serve immediately. Leftovers will keep well in the refrigerator for up to two days.