Description
Chickpea Feta Avocado Salad is a vibrant, nutritious dish that combines creamy avocado, tangy feta cheese, and crunchy chickpeas with fresh vegetables. This easy-to-make salad bursts with flavor and color, making it a perfect choice for picnics, family gatherings, or meal prep. Each bite offers a delightful mix of textures, ensuring you enjoy healthy eating without sacrificing taste. With its customizable ingredients, this salad can cater to any palate while adding a refreshing touch to your meals.
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 2 ripe avocados, diced
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (preferably English)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Rinse and drain the chickpeas. Chop the cherry tomatoes in half, dice the cucumber, finely chop the red onion, and roughly chop the parsley and mint.
- 2. Cut the avocados in half, scoop out the flesh into a bowl, and roughly chop.
- 3. In a large mixing bowl, combine chickpeas, diced avocado, halved cherry tomatoes, cucumber, red onion, parsley, mint, and crumbled feta cheese. Mix gently.
- 4. In a small bowl or jar, whisk together lemon juice and olive oil with salt and pepper.
- 5. Pour the dressing over the salad mix and gently toss until coated.
- 6. Serve immediately or chill for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg