Zesty Lemon Pepper Chickpea Salad

Name: Zesty Lemon Pepper Chickpea Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 can (15 ounces, or 425 g) chickpeas (garbanzo beans), drained, rinsed, and patted dry; 1 can (15 ounces, or 425 g) chickpeas (garbanzo beans), drained, rinsed, and patted dry; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon dried dill; ½ teaspoon cayenne pepper (optional); ½ teaspoon lemon zest; 1 tablespoon (8 g) cornstarch or tapioca flour (optional); 1 tablespoon (8 g) cornstarch or tapioca flour (optional); ¼ cup (60 ml) avocado oil; 3 tablespoons (45 ml) apple cider vinegar; 2 tablespoons (30 ml) fresh lemon juice; 2 cloves garlic, minced; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes; 1 teaspoon Dijon mustard (optional); Salt and pepper, to taste; Salt and pepper, to taste; 1 large cucumber, cubed; 1 yellow bell pepper, diced; ½ medium red onion, diced; 4 scallions, sliced; 1 cup (150 g) cherry tomatoes, halved; ¼ cup (15 g) fresh Italian parsley, chopped; ¼ cup (38 g) crumbled feta cheese; 1 avocado, peeled, pitted, and diced

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

This heart-healthy bowl brings together perfectly seasoned chickpeas, crisp vegetables, creamy avocado, and fresh herbs for a refreshing lunch or light dinner.

Ingredients

For the Lemon Pepper Chickpeas

1 can (15 ounces, or 425 g) chickpeas (garbanzo beans), drained, rinsed,

Lunch
Dinner
Vegetarian
Gluten-free

Method

Prepare the Chickpeas

Preheat the oven to 400°F (200°C). Remove the loose skins from the chickpeas. Let them sit for 10 to 15 minutes to air-dry completely, which helps them absorb flavors and crisp up. Toss the chickpeas with the lemon juice, avoc