Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cucumber, diced
- Fresh parsley or basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly. Dice the avocados carefully to prevent browning. Chop the cherry tomatoes, red onion, and cucumber. Crumble the feta cheese and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the chickpeas, tomatoes, red onion, cucumber, and feta cheese. Gently fold in the diced avocados, being careful not to mash them.
- Drizzle the dressing over the salad and toss gently until evenly coated. Garnish with chopped parsley or basil for added freshness.
Notes
- For best color preservation, add the diced avocados just before serving or store separately and mix in fresh.
- Use high-quality extra virgin olive oil and fresh lemon juice for optimal flavor.
- Adjust salt and pepper to taste, and feel free to add extra herbs like basil or oregano for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg