Description
A vibrant and nutritious Chickpea Feta Avocado Salad combining creamy avocado, tangy feta cheese, and fresh vegetables tossed in a zesty lemon-olive oil dressing. This quick and easy salad is perfect for a healthy lunch or a light dinner, packed with protein, fiber, and healthy fats.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 cup of crumbled feta cheese
- 1 large avocado, diced
- 1 medium cucumber, diced
- 1 cup of cherry tomatoes, halved
- 1/4 cup of finely chopped red onion
Dressing
- 3 tablespoons of olive oil
- 2 tablespoons of lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Ingredients: Start by gathering all of your ingredients. Rinse and drain the chickpeas thoroughly to ensure they are clean and ready for the salad.
- Chop Vegetables: Carefully dice the avocado, cucumber, and red onion into bite-sized pieces. Halve the cherry tomatoes to release their fresh juices and add texture to the salad.
- Combine Salad Base: In a large mixing bowl, add the chickpeas, crumbled feta cheese, diced avocado, cucumber, cherry tomatoes, and finely chopped red onion. Toss gently to mix without mashing the avocado, preserving its creamy texture.
- Add Dressing: Drizzle the olive oil and lemon juice evenly over the salad. Season with salt and black pepper to taste for a balanced and refreshing flavor.
- Adjust Seasoning: Before serving, taste the salad and adjust the seasoning as desired, adding more salt, pepper, or lemon juice according to your preference.
- Serve Fresh: Enjoy your Chickpea Feta Avocado Salad immediately for the freshest taste and best texture.
Notes
- This salad is best eaten fresh as avocado can brown if left for too long.
- You can substitute lemon juice with lime juice for a different citrus flavor.
- For extra protein, add grilled chicken or boiled eggs.
- Use sea salt or kosher salt for better flavor if available.
- To make it vegan, omit feta cheese or use a vegan cheese alternative.
