Description
This Chickpea Feta Avocado Salad delivers a refreshing crunch and a creamy finish in under ten minutes. It provides high-quality plant-based protein, healthy fats, and vibrant herbs without ever turning on your stove. It is perfect for meal prep or a quick weekday lunch.
Ingredients
Scale
1 can (15 oz) Canned Chickpeas
1 large Ripe Avocado
1/2 cup Feta Cheese
1 cup English Cucumber
1/4 cup Red Onio
1/4 cup Fresh Parsley
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Sea Salt to taste
Black Pepper to taste
1 teaspoon Raw Honey (Optional)
Instructions
- Open the can of chickpeas and rinse them under cold water until the foam disappears. Dry them with a clean kitchen towel
- Dice the cucumber, red onion, and parsley, keeping the pieces uniform in size
- In a bowl, whisk together the olive oil, lemon juice, sea salt, pepper, and honey to create a dressing
- Add the dried chickpeas, cucumbers, and onions to the dressing and toss thoroughly
- Gently fold in the diced avocado and crumbled feta cheese using a silicone spatula
Notes
Use a firm-ripe avocado to prevent it from turning into mush.
Store leftover salad in an airtight container for up to 24 hours, but store the avocado separately to maintain freshness.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 22 mg