Description
Chickpea Feta Avocado Salad is a quick, refreshing, and protein-rich dish made with creamy avocado, tangy feta, and crunchy vegetables — perfect as a light lunch, dinner, or side.
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley or cilantro, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes or dash of cumin
Instructions
- In a large bowl, combine chickpeas, avocado, cherry tomatoes, cucumber, red onion, and feta.
- Drizzle with olive oil and lemon juice. Season with salt, pepper, and optional spices.
- Toss gently to combine, taking care not to mash the avocado.
- Let sit for 5–10 minutes for flavors to meld, then serve immediately.
Notes
- Use firm, ripe avocados for best texture.
- Add avocado just before serving to prevent browning.
- Chill ingredients beforehand for a cool, refreshing salad.
- Great with pita chips, on toast, or over greens for a hearty salad bowl.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg
