Description
A vibrant and creamy salad that combines earthy chickpeas, rich feta, and buttery avocado for a delightful dining experience.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon, freshly squeezed
- Salt and black pepper, to taste
- 1 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
- Optional: Pinch of red pepper flakes
Instructions
- In a large mixing bowl, combine the chickpeas, diced avocado, and cherry tomatoes. Gently toss to prevent mashing the avocado.
- In a small bowl, whisk together the olive oil and lemon juice until emulsified. Season with salt and black pepper to taste.
- Drizzle the sauce over the chickpea mixture, tossing gently to coat each ingredient in the dressing.
- Sprinkle the crumbled feta cheese and fresh parsley over the salad. Add a pinch of red pepper flakes if desired.
- Taste the salad and adjust seasoning or add more lemon juice as needed.
Notes
For best flavor, let the salad rest at room temperature briefly. Store leftovers in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg