Description
A fresh, protein-packed Chickpea Feta Avocado Salad that is quick to make and requires no cooking. It features creamy avocado, tangy feta, hearty chickpeas, and crisp vegetables, perfect for a satisfying lunch or side dish.
Ingredients
Scale
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Drain and rinse the chickpeas.
- Dice the avocados, halve the cherry tomatoes, chop the cucumber, and thinly slice the red onion.
- Combine the chickpeas, diced avocado, halved cherry tomatoes, chopped cucumber, sliced red onion, and crumbled feta cheese in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad ingredients.
- Gently toss all the ingredients together to ensure they are well combined.
- Sprinkle the chopped fresh parsley over the salad before serving.
Notes
- For best results, add the avocado just before serving to minimize browning.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- To make this salad vegan, substitute the feta cheese with a plant-based alternative or omit it.
- Lime juice can be used as a substitute for lemon juice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A