Description
A quick, refreshing, and nutritious Chickpea Feta Avocado Salad with creamy avocado, briny feta, and hearty chickpeas, perfect for lunch or a light meal.
Ingredients
Scale
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional additions: cherry tomatoes (halved), cucumber (diced), bell pepper (diced), Kalamata olives (pitted and halved)
Instructions
- 1. In a medium bowl, combine the rinsed and drained chickpeas.
- 2. Add the diced avocado, crumbled feta cheese, finely chopped red onion, and fresh parsley to the bowl.
- 3. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, and dried oregano. Season with salt and pepper.
- 4. Pour the dressing over the salad ingredients.
- 5. Gently toss everything together until well combined, being careful not to mash the avocado too much.
- 6. Taste and adjust seasoning as needed.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 2-3 days. This salad is best served cold and does not require reheating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g