Description
This Chickpea Feta Avocado Salad combines protein-rich chickpeas, creamy avocado, tangy feta, and a bright lemon dressing for a fast, nourishing meal.
Ingredients
Scale
- 2 cans chickpeas (15 oz each), drained and rinsed
- 2 ripe avocados, diced
- 1 cup crumbled feta cheese
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
1. Drain and rinse chickpeas thoroughly and pat dry.
2. Whisk olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper to make the dressing.
3. Dice avocados, cucumber, and tomatoes, and slice the red onion.
4. Combine chickpeas, cucumber, tomatoes, onion, parsley, and mint in a large bowl.
5. Add dressing and toss gently to coat.
6. Fold in avocado and feta carefully to keep pieces intact.
7. Let the salad rest for 15 minutes before serving.
Notes
- Add avocado last to prevent mashing.
- Taste and adjust seasoning before serving.
- Best enjoyed within a few hours of preparation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 25mg
Keywords: chickpea feta avocado salad, chickpea salad, healthy salad