Name: Chickpea Feta Avocado Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups canned chickpeas, drained and rinsed; 1 large avocado, diced; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/2 cup feta cheese, crumbled; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh basil, chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon dried oregano; Salt to taste; Black pepper to taste

Description

A fresh and vibrant Mediterranean-inspired salad made with creamy avocado, tangy feta, protein-packed chickpeas, and a bright lemon herb dressing. Perfect for a quick lunch, light dinner, or healthy side dish.

Ingredients

2 cups canned chickpeas, drained and rinsed

1 large avocado, diced

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

2 tablespoons fresh parsley, chopped

1 tablespoon fresh basil, chopped

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon dried oregano

Salt to taste

Black pepper to taste

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Instructions

Place the drained and rinsed chickpeas in a large mixing bowl. Add the cherry tomatoes, diced cucumber, and finely chopped red onion. Gently mix to combine.
Carefully fold in the diced avocado and crumbled feta cheese to maintain their texture.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, salt, and black pepper until well combined.
Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
Sprinkle the chopped parsley and basil over the top and give a light final toss. Serve immediately or chill for 15–20 minutes before serving.

Notes

For extra protein, add grilled chicken or shrimp.

Add kalamata olives for a briny Mediterranean twist.

Swap feta with goat cheese for a creamier flavor.

Add diced bell peppers or toasted pine nuts for extra crunch.

For a vegan version, omit feta or use a plant-based alternative.

Store in an airtight container in the refrigerator for up to 2 days.

Press plastic wrap directly onto the surface to reduce avocado browning.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 7 g
Protein: 9 g
Cholesterol: 20 mg