This vegan greek chickpea salad is the perfect way to highlight late summer produce like cucumber, tomatoes, peppers, & herbs, with a light lemon dressing.
Course Main Course, Salad
Cuisine Vegan
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 2-4 people
Ingredients
1 mediumcucumber, diced
300grams / 2 cupscherry tomatoes
2avocados, diced
1yellowbell pepper, diced
¼red onion, minced with some larger pieces
300grams / 2 cupscooked chickpeas
Lemon Vinaigrette
1lemon, juice (~1/4 cup)
60 ml / 1/4 cupolive oilextra virgin
1handful / 1/4 cupfresh oregano, minced
½teaspoonsea salt
½teaspoonpepper
¼teaspoon dijon mustard
¼teaspoon maple syrup
Instructions
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.