Description
A vibrant and refreshing Chickpea Feta and Avocado Salad packed with fresh vegetables, creamy avocado, tangy feta, and a zesty lemon garlic dressing. Ready in just 20 minutes, this salad makes a perfect light meal or side dish for any occasion.
Ingredients
Salad Ingredients
- 1/2 cup cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
- 15 ounce can chickpeas, drained and rinsed
- 4 ounce feta cheese, diced
Dressing
- 2 tablespoons olive oil
- 1 lemon, juice and zest
- 1 garlic clove, pressed
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Combine Vegetables and Chickpeas: In a large bowl, add the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, chopped cilantro, and drained chickpeas. Toss gently to mix the ingredients evenly without mashing the avocado.
- Add Feta and Olive Oil: Add the diced feta cheese to the bowl, then drizzle the olive oil over the salad to enhance the flavors and add richness.
- Prepare and Add Dressing: Stir in the lemon zest, fresh lemon juice, and pressed garlic clove carefully. Season the salad with kosher salt and black pepper according to your taste preferences and toss everything gently to combine all the flavors well.
Notes
- Use ripe but firm avocado to prevent it from becoming mushy.
- For extra crunch, add toasted pine nuts or walnuts.
- This salad is best served fresh but can be refrigerated for up to a day.
- Adjust lemon juice and garlic according to your preferred tanginess and pungency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
