Chickpea Feta Avocado Salad
A quick and nutritious salad combining chickpeas, avocado, and feta cheese for a fresh and delicious meal.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 1 avocado, diced Use ripe avocados for the best flavor and texture.
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled Can swap for goat cheese for a milder flavor.
- 1/4 red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice Add immediately after cutting the avocado to prevent browning.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large bowl, combine the chickpeas, diced avocado, cherry tomatoes, feta cheese, and red onion.
- Drizzle with olive oil and lemon juice.
- Toss everything together gently to combine.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
This salad is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. If storing, keep in mind the avocado may brown, so it’s best to add it fresh if you plan to eat the salad over multiple days. It can be served chilled or at room temperature and pairs well with grilled chicken or fish.