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Chickpea Feta Avocado Salad

A fresh and flavorful salad combining creamy avocado, briny feta, and protein-packed chickpeas, perfect as a main dish or side.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cup feta cheese, crumbled
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • ΒΌ cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Begin by draining and rinsing the canned chickpeas thoroughly.
  2. Dice the ripe avocado and halve the cherry tomatoes. Finely chop the red onion.
Mixing
  1. In a large mixing bowl, combine the chickpeas, diced avocado, halved cherry tomatoes, and finely chopped red onion.
Dressing
  1. Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper to taste.
  2. Gently toss everything to combine, being careful not to mash the avocado.
Finishing Touches
  1. Sprinkle the crumbled feta cheese on top and garnish with fresh parsley.
Serving
  1. Enjoy immediately or let it chill for a while for the flavors to meld together.

Notes

For best results, prepare the salad right before serving to keep the avocado fresh. Can be stored in the refrigerator for up to two days but may brown slightly. Not recommended for freezing due to avocado.