Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, sliced
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- Fresh parsley or cilantro, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Combine in a large mixing bowl.
- Add Chickpeas and Feta: Incorporate drained chickpeas and crumbled feta cheese into the bowl.
- Incorporate Avocado and Herbs: Gently fold in sliced avocado and chopped parsley or cilantro.
- Dress the Salad: Whisk lemon juice, olive oil, salt, and pepper in a small bowl. Pour over the salad and toss gently until evenly coated.
- Serve and Enjoy: Transfer to serving bowls, garnish with additional herbs if desired, and serve immediately or chilled.
Notes
- For a vegan version, substitute feta with crumbled vegan cheese or toasted chickpeas for added crunch.
- Prepare and enjoy within 1-2 days; add avocado just before serving to prevent browning.
- Great as a side dish or light main course paired with grilled proteins or pita bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 25 mg