Chickpea Feta Avocado Salad
A refreshing blend of wholesome ingredients with vibrant flavors, this salad combines creamy avocado, tangy feta, and hearty chickpeas for a delightful dish.
Equipment
- Cutting board
- Sharp knife
- Mixing Bowl
- Measuring spoons
- Serving plate
Ingredients
Main Ingredients
- 1 can 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 medium 1 medium ripe avocado, diced Use ripe avocados for the creamiest texture.
- 1 cup 1 cup cherry tomatoes, halved
- 1 medium 1 medium cucumber, diced
- ¼ ¼ red onion, finely chopped
- ½ cup ½ cup feta cheese, crumbled
Dressing
- 2 Tbsp 2 Tbsp fresh lemon juice
- 2 Tbsp 2 Tbsp extra-virgin olive oil
- Salt & pepper, to taste
Garnish
- 2 Tbsp 2 Tbsp fresh parsley, chopped
Instructions
Preparation
- Begin by rinsing the chickpeas under cold water in a colander, allowing them to drain thoroughly.
- In a large mixing bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
- Add the crumbled feta cheese and chopped parsley to the bowl.
- In a small bowl, whisk together the lemon juice and olive oil.
- Drizzle the dressing over the salad ingredients.
- Season with salt and pepper to taste, gently folding the salad to ensure even distribution.
- Serve the salad immediately for optimal freshness.
Notes
Customize your salad by adding bell peppers or olives for variety. If you prefer a spicier kick, toss in a pinch of red pepper flakes. Store leftovers in an airtight container in the refrigerator; it tastes even better the next day!