Description
This Chickpea Feta Avocado Salad is a fresh, protein-packed vegetarian dish with creamy avocado, tangy feta, crisp vegetables, and hearty chickpeas tossed in a lemony dressing. It’s quick to make, full of texture, and perfect for lunch or as a side.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 2 tbsp fresh parsley or cilantro, chopped
- 2 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and crumbled feta.
- Gently fold in the diced avocado to avoid mashing it.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with chopped parsley or cilantro and serve immediately.
Notes
- Add leafy greens like spinach or arugula for extra freshness.
- For a spicier version, include red pepper flakes or diced jalapeño.
- Swap lemon and parsley with lime and cilantro for a different flavor profile.
- Add quinoa or couscous to make it more filling.
- To prevent browning, add avocado just before serving.
Nutrition
- Serving Size: 1 side serving
- Calories: 260
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
