Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse the chickpeas; set aside.
- Dice the avocado and halve the cherry tomatoes. Finely chop the red onion and parsley.
- In a large mixing bowl, combine chickpeas, cherry tomatoes, red onion, and parsley.
- Gently fold in crumbled feta and diced avocado, taking care not to mash the avocado.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add an extra squeeze of lemon juice over the avocado to prevent browning.
- Best enjoyed fresh for maximum flavor and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 20 mg