Chickpea Avocado Feta Salad
A nutritious and vibrant salad packed with chickpeas, avocado, feta cheese, and fresh vegetables, perfect for a light meal or side dish.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 290 kcal
Chickpeas
- 1 can (15 ounces) chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 avocado diced
- 1/2 cup feta cheese crumbled
- 1/4 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- salt and pepper to taste
Rinse the chickpeas under cold water and let them drain well.
Cut the avocado in half, remove the pit, scoop out the flesh, and dice it.
Crumble the feta cheese into small pieces.
In a large mixing bowl, combine the chickpeas, avocado, cherry tomatoes, cucumber, feta cheese, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently.
Let the salad chill in the fridge for about 30 minutes before serving.
Calories: 290kcalProtein: 10gSodium: 400mg
Keyword healthy, quick, vegan option