Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1/2 cup crumbled feta cheese
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- Fresh parsley or cilantro, chopped (for garnish)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Start by draining and rinsing the chickpeas thoroughly. Dice the ripe avocados, and chop the red onion and cherry tomatoes. Gather all ingredients for easy assembly.
- In a large mixing bowl, combine the chickpeas, diced avocados, red onion, and cherry tomatoes. Toss gently to mix all the ingredients evenly.
- Sprinkle the crumbled feta cheese over the salad. Drizzle with olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste. Toss gently again to coat everything thoroughly.
- Finish off with a sprinkle of chopped parsley or cilantro for added freshness. Serve immediately or chill for 30 minutes for an even more refreshing taste.
Notes
- Use canned chickpeas for quick preparation, or cook dried chickpeas for a fresher taste. Rinse canned chickpeas to reduce sodium.
- This salad can be customized by adding cucumbers, bell peppers, or fresh herbs like basil.
- For vegan variation, omit feta or use a plant-based cheese alternative.
- Best enjoyed within 1 day to keep the avocado fresh and prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg