Pioneer Woman Chickpea Salad

Pioneer Woman chickpea salad is an easy no-cook salad made with chickpeas, cubed feta and creamy avocado, ready in 20 minutes. Save this healthy make-ahead lunch for picnic days, summer cookouts, potluck tables or busy weeknights, because it's tossed together in one bowl.

Cube the feta from a block instead of crumbling it, because the cubes hold their shape in the dressing. Crumbled feta breaks down and turns the whole salad cloudy and mushy.

Grating the garlic straight into the dressing spreads it evenly, so no one bites into a raw chunk. A big handful of parsley and basil also makes this feel more like an herb salad than a plain bean salad.

Pioneer Woman Chickpea Salad

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Course: SaladCuisine: American, MediterraneanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

420

kcal

Crunchy cucumber, bell pepper and red onion sit against creamy avocado and salty feta in a bright lemon and red wine vinegar dressing. Folding gently at the end keeps every cube whole.

Ingredients

• 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 c. chopped Italian parsley
  

• 1/2 c. torn basil
  

• 1/3 c. 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
  

Directions

• Prep the vegetables: Drain and rinse the chickpeas, then cube the feta and avocados. Cut the cucumber into half moons, halve the cherry tomatoes, dice the bell pepper and thinly slice the red onion.
• Combine the salad: Add 1 (15-oz.) can chickpeas, 6 oz. feta, the cucumber, tomatoes, bell pepper, onion, avocados, 1 cup chopped parsley and 1/2 cup torn basil to a large bowl. Fold everything together gently so the avocado stays in cubes.
• Whisk the dressing: Whisk 1/3 cup olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice and 1 grated garlic clove in a medium bowl. Then add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes and whisk until combined.
• Dress and serve: Pour the dressing over the salad and fold gently to coat. Serve right away so the vegetables stay crisp and the avocado stays bright.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of red wine vinegar?

White wine vinegar or apple cider vinegar both work well here. Use the same amount, and taste the dressing before pouring it, since some vinegars are sharper than others.

How long does this salad keep in the fridge?

It keeps for up to 2 days in an airtight container. The avocado softens over time, so for the best texture, add it just before serving.

Can I turn it into a full dinner?

Yes, add grilled chicken, shrimp or a scoop of cooked quinoa to make it more filling. Because the salad is already well seasoned, you only need to keep the extras simple.

Do I need a salad spinner for the herbs?

A spinner helps, but a clean kitchen towel works too. Wet herbs water down the dressing, so pat the parsley and basil completely dry before chopping.

What's the most common mistake with this salad?

Dressing it too early is the biggest one, since the salt and acid draw water out of the cucumber and tomatoes. Fold in the dressing right before you serve, and the salad stays crisp.