Description
A vibrant and delicious salad combining creamy avocados, savory feta, and crunchy veggies, perfect for a light lunch or refreshing side dish.
Ingredients
Scale
- 1 can chickpeas, rinsed
- 1 cup feta cheese, crumbled
- 1 ripe avocado, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- If using canned chickpeas, rinse them well to get rid of excess sodium. If using dried chickpeas, soak and cook them until tender.
- Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and feta. Toss gently to avoid smashing the chickpeas.
- Just before serving, cut the avocado into cubes and gently add it to the mix.
- Drizzle the lemon juice and olive oil over the salad, then give it a light toss to combine.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
Choose ripe avocados to prevent mushiness. Chill the salad for 30 minutes before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg