Hamdi Saidani This Pioneer Woman Chickpea Salad Recipe is a fresh and easy recipe, which is made with chickpeas and feta cheese. It’s the perfect side dish for a potluck or BBQ, ready in about 15 minutes.
Pioneer Woman Chickpea Salad Recipe Ingredients
Salad
- 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 cup chopped Italian parsley
- 1/2 cup torn basil
Dressing
- 1/3 cup 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
How To Make Pioneer Woman Chickpea Salad Recipe
- Combine the salad ingredients: In a large serving bowl, gently fold together the chickpeas, feta, cucumber, tomatoes, bell pepper, red onion, avocado, parsley, and basil.
- Make the dressing and serve: In a separate medium bowl or a jar with a lid, whisk or shake together the olive oil, red wine vinegar, lemon juice, grated garlic, salt, black pepper, and red pepper flakes until combined. Pour the dressing over the salad and gently fold to combine. Serve immediately.
Recipe Tips
- How to keep the avocado from browning? The lemon juice in the dressing helps, but for the best result, add the cubed avocado to the salad just before you add the dressing and serve. Tossing it gently in the dressing will coat it and slow down the browning process.
- Can I make this salad ahead of time? You can prep the components ahead. Chop all the vegetables (except the avocado) and mix the dressing, storing them in separate airtight containers in the fridge for up to a day. Combine everything and add the avocado just before serving.
- How can I add more protein? To turn this into a hearty main course, you can add a can of drained and flaked tuna, shredded rotisserie chicken, or even some grilled shrimp.
- What other vegetables can I add? This salad is very versatile. You could add chopped artichoke hearts, Kalamata olives for a saltier bite, or even some chopped celery for extra crunch.
What To Serve With Chickpea Salad
This vibrant salad is a fantastic side dish but can also be a light main course.
- Grilled chicken, fish, or steak
- Warm pita bread for scooping
- As a light lunch on its own
- Alongside a simple soup
How To Store Chickpea Salad
- Refrigerate: This salad is best enjoyed the day it is made, especially because of the avocado. You can store leftovers in an airtight container in the refrigerator for up to 2 days, but the avocado may brown and the cucumber will soften.
Chickpea Salad Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 25g
- Protein: 10g
- Fat: 24g
- Saturated Fat: 6g
- Sodium: 550mg
- Fiber: 9g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is chickpea salad healthy?
Yes, this salad is packed with fiber and protein from the chickpeas, healthy fats from the olive oil and avocado, and lots of vitamins from the fresh vegetables, making it a very healthy choice.
Can I use a different kind of bean?
While chickpeas are classic, you could substitute them with cannellini (white kidney) beans or even black beans for a different take on the salad.
How long does this salad last in the fridge?
It’s best on the first day. Leftovers are safe to eat for up to 2 days, but the vegetables, especially the avocado and cucumber, will lose their crisp texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Caprese Salad Recipe
- Pioneer Woman Three Bean Salad Recipe
- Pioneer Woman Mexican Pasta Salad Recipe
Pioneer Woman Chickpea Salad Recipe
Description
A vibrant, crunchy, and refreshing chickpea salad loaded with fresh vegetables, feta cheese, and a zesty red wine vinaigrette.
Ingredients
Instructions
- In a large bowl, gently combine all salad ingredients: chickpeas, feta, and all chopped vegetables and herbs.
- In a separate small bowl, whisk together all the dressing ingredients until well combined.
- Pour the dressing over the salad.
- Gently fold everything together to coat.
- Serve immediately for the best texture.
Notes
- u003cliu003eFor the best result and to prevent browning, add the avocado just before dressing and serving the salad.u003c/liu003eu003cliu003eThis salad is a perfect make-ahead side dish if you keep the dressing and chopped vegetables separate until you’re ready to serve.u003c/liu003eu003cliu003eThe red pepper flakes in the dressing add a gentle warmth, which you can adjust to your taste.u003c/liu003eu003cliu003eRinsing and draining the canned chickpeas well removes excess sodium and improves their flavor.u003c/liu003e
