Description

The Chickpea Feta Avocado Salad combines creamy avocados, salty feta cheese, and protein-packed chickpeas for a high-protein, nutrient-dense meal that requires no cooking and can be prepared in under ten minutes.

Ingredients

Scale

15 oz Canned Chickpeas
2 large Ripe Avocado
1/2 cup Feta Cheese (crumbled)
1 medium English Cucumber
1/4 cup Red Onion (finely diced)
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1/4 cup Fresh Cilantro or Parsley (chopped)
1 teaspoon Honey or Maple Syrup (optional)
Sea Salt and Black Pepper to taste

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Instructions

Open the can of chickpeas and pour them into a mesh colander. Rinse them thoroughly under cold running water to remove excess sodium and starch. Pat them dry with a clean kitchen towel
Dice the English cucumber into bite-sized quarters and finely mince the red onion. Place these into a large mixing bowl
In a small jar or bowl, combine the extra virgin olive oil, fresh lemon juice, honey, sea salt, and black pepper. Whisk vigorously until the mixture emulsifies
Add the dried chickpeas and the chopped herbs to the bowl with the cucumbers and onions. Pour the dressing over this mixture and toss gently to coat
Cube the avocado and crumble the feta. Add them to the bowl last and gently fold them into the mixture using a silicone spatula
Taste a spoonful of the Chickpea Feta Avocado Salad and adjust the seasoning with salt or lemon juice if necessary. Serve immediately or chill for 15 minutes

Notes

Use slightly firm avocados to prevent them from becoming mushy.

Soak diced red onions in lemon juice for five minutes to mellow their flavor.

Store leftovers in an airtight container; consume within 24 hours to prevent browning.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Salad
Method: No cooking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 2 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