Whether you prefer to call them chickpeas or garbanzo beans, these legumes make a delightful and refreshing chickpea salad. Bursting with tomatoes, cucumber, bell pepper, red onion, avocado, feta, LOTS of herbs, and a hearty squeeze of lemon, this side dish is jam-packed with fresh ingredients begging to cool you off on a hot summer day. Luckily, these produce items are available year-round for an easy solution to a healthy lunch or a welcome barbecue side dish. No need to wait for Mr. Groundhog!
What is the difference between a chickpea and a garbanzo bean?
One of the most widely consumed legumes in the world, this tricky little hummus-maker has been tripping up grocery shoppers for years. A little secret? The names are totally interchangeable. While garbanzo bean is the Spanish term and chickpea is the English word, this agricultural staple has been around for thousands of years and has gone by many names. Luckily, you can find chickpeas AND garbanzo beans right next to all the other beans in the canned food section. If inspiration strikes, this recipe works very well with other canned beans as long as you use the same amount. Mix them up, if you’d like! Kidney and navy? Pinto and butter? Chickpea and garbanzo? (hehe)
What kind of feta is best for chickpea salad?
This recipe calls for cubed feta, cut from a block. While crumbled feta would be delicious here (and works just fine if you can’t find a block!), it tends to break down in the dressing. Cut from the block, feta tastes fresher and holds its shape in the salad, giving you perfect little bites of creamy, salty goodness.
Can chickpea salad be made ahead of time?
Chickpea salad is a perfect candidate for being made ahead. This marinated bean salad stores very well in the refrigerator for up to 2 days. If making it ahead of time, keep the avocado and basil on the side until ready to serve. This ensures that the avocado stays fresh and the basil stays bright green and pretty.
