Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- ½ cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- Fresh cilantro or parsley, chopped (optional)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
Instructions
- Drain and rinse the chickpeas thoroughly. In a large bowl, combine the chickpeas, cherry tomatoes, red onion, and herbs for a colorful base.
- Gently fold in the diced avocado and crumbled feta cheese to add creaminess and flavor.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Pour over the salad and toss to coat everything evenly.
- Sprinkle with fresh cilantro or parsley for added freshness. Serve immediately or refrigerate for up to 2 hours for a chilled summer salad.
Notes
- For a vegan version, omit feta or use vegan cheese alternatives.
- To prevent browning of the avocado, add extra lemon juice before serving.
- This salad is best enjoyed within 24 hours for optimal freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg