Description

A vibrant, plant-based salad featuring chickpeas, sweet dates, creamy avocado, and a zesty za’atar vinaigrette. Perfect as a main or side dish, it’s packed with texture, flavor, and wholesome ingredients.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
6 Medjool dates, pitted and chopped
1/4 red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon za’atar spice blend
Salt, to taste
Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, whisk together lemon juice, olive oil, za’atar, salt, and pepper to make the vinaigrette. Set aside.
In a large mixing bowl, combine chickpeas, chopped dates, sliced red onion, and parsley. Toss gently.
Add the diced avocado to the bowl.
Drizzle the za’atar vinaigrette over the salad.
Gently toss everything to coat evenly, being careful not to mash the avocado.
Serve immediately or let the salad sit for 10–15 minutes to allow flavors to meld.

Notes

Add feta or goat cheese for extra creaminess and tang (omit for vegan version).Toss in arugula or baby spinach for added greens.Swap dates for raisins or dried cranberries if preferred.Top with roasted nuts or seeds for extra crunch.Add grilled chicken or tofu for a more filling meal.For make-ahead prep, add avocado just before serving to prevent browning.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 12g
Sodium: 220mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg