Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 1/2 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine chickpeas, diced avocado, cherry tomatoes, and crumbled feta in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Garnish with chopped parsley before serving.
Notes
- Adjust the lemon juice and olive oil for desired dressing consistency.
- Can be prepared ahead and stored in the refrigerator for up to 2 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 15mg