Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- A handful of fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Optional: Kalamata olives, sliced
Instructions
- Drain and rinse the chickpeas, then set aside.
- Dice the avocado, halve the cherry tomatoes, and dice the cucumber.
- Thinly slice the red onion and chop the fresh parsley.
- In a large mixing bowl, combine chickpeas, avocado, cherry tomatoes, cucumber, red onion, and feta cheese.
- Drizzle with lemon juice and olive oil, then gently toss to combine.
- Season with salt and black pepper to taste. Toss in sliced Kalamata olives if using.
- Serve immediately or chill for an hour to enhance flavors. Garnish with additional feta and parsley if desired.
Notes
- Prepare and refrigerate the salad for up to 2 days; add avocado just before serving to prevent browning.
- Customize with vegan cheese or additional vegetables for variety.
- For extra crunch, add roasted chickpeas or chopped bell peppers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 25 mg