Chickpea Feta Avocado Salad

No ratings yet

A vibrant salad bursting with flavor, combining creamy avocado, tangy feta, and hearty chickpeas, perfect for a light lunch or a side dish.

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Servings: 4 servings

Course: Lunch, Salad

Cuisine: Mediterranean

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 can (15 oz) chickpeas, drained and rinsed Provides a hearty base and adds plant-based protein.
1 large ripe avocado, diced Adds creaminess and healthy fats.
1 cup cherry tomatoes, halved Contributes a fresh, juicy bite.
½ cup feta cheese, crumbled Offers a tangy complement to the other ingredients.
¼ cup red onion, finely chopped Instills a slight crunch and sharpness.
¼ cup fresh parsley, chopped Adds freshness and color.
Juice of 1 lemon Brightens the flavors.
to taste salt and pepper Enhances flavors.

Method

Preparation

Rinse and drain the chickpeas, ensuring they are dry.
Halve the cherry tomatoes, and finely chop the red onion and parsley.
In a medium mixing bowl, mash the diced avocado with a fork to a semi-chunky consistency.
Add the chickpeas, halved cherry tomatoes, crumbled feta, chopped red onion, and parsley to the bowl with the mashed avocado.
Squeeze the lemon juice over the mixture and season with salt and pepper.
Gently fold the ingredients together, being careful not to overly mash the avocado.
Chill in the fridge for 10-15 minutes to allow flavors to meld.

Serving

Transfer the salad to a serving bowl and garnish as desired.
Enjoy your vibrant and flavorful salad!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 9gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 6gSugar: 2g

Notes

Best eaten fresh but can be stored in an airtight container in the fridge for up to two days. The avocado may brown slightly with time; add extra lemon juice before sealing to help prevent this.

Tried this recipe?

Let us know how it was!