Vibrant Chickpea Feta Avocado Salad
A colorful and refreshing salad featuring chickpeas, creamy avocado, and tangy feta cheese, perfect for a light lunch or side dish.
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained Use pre-cooked or canned for quick preparation.
- 1 large ripe avocado, diced Ensure it's ripe but not overly soft to maintain texture.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1 cucumber, diced Provides a refreshing crunch.
- 1/2 red onion, finely chopped Adds a zesty kick.
- 1/2 cup feta cheese, crumbled Brings a salty edge to the salad.
- 1/4 cup fresh parsley, chopped Enhances flavor and adds freshness.
Dressing
- 2 tablespoons olive oil Acts as a base for the dressing.
- 1 tablespoon lemon juice Adds brightness and acidity.
- to taste Salt and black pepper To season the dressing and salad.
Instructions
Preparation
- Rinse and drain the canned chickpeas.
- Slice the avocado in half, remove the pit, scoop out the flesh, and cut it into bite-sized pieces.
- Slice the cherry tomatoes in half and add them to the bowl with the avocado.
- Dice the cucumber and add it to the salad mixture.
- Finely chop the red onion and mix it in.
- Sprinkle in the chickpeas, crumbled feta, and chopped parsley.
Dressing
- In a separate bowl, whisk together olive oil and lemon juice, then season with salt and pepper.
- Pour the dressing over the salad, gently toss to combine.
- Adjust seasoning to taste if necessary.
Serving
- Serve in individual bowls or on a platter, garnishing with additional parsley if desired.
Notes
You can customize with cooked quinoa or farro for a grain boost. Prepare in advance and add avocado before serving for freshness.