Description
Chickpea Feta Avocado Salad is a vibrant dish that combines creamy avocado, salty feta cheese, and fiber-rich chickpeas with fresh vegetables and herbs, dressed in a zesty lemon vinaigrette.
Ingredients
Scale
2 cans 15-ounce Chickpeas (Garbanzo Beans), thoroughly rinsed and drained
1 block Feta Cheese, preferably Greek in brine
2 ripe Hass Avocados
1 English Cucumber, diced
1 cup Cherry Tomatoes, halved
1/2 Red Onion, finely diced
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Cilantro, chopped
1/4 cup Extra Virgin Olive Oil
1/4 cup Lemon Juice, freshly squeezed
1 clove Garlic, minced
Sea Salt and Black Pepper, to taste
Instructions
- Rinse the chickpeas under cold water and dry them thoroughly with a kitchen towel
- Dice the cucumber and halve the cherry tomatoes. Finely mince the red onion and chop the fresh herbs
- Whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper in a small bowl
- In a large bowl, combine the chickpeas, cucumbers, tomatoes, and red onions. Toss with three-quarters of the dressing
- Cube the avocado and crumble the feta cheese. Gently fold them into the salad along with the fresh herbs
- Drizzle the remaining dressing over the salad, check for seasoning, and serve immediately
Notes
To prevent avocado from turning brown, ensure it's coated with the lemon dressing and consumed shortly after preparation.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 20 mg