Description
A fresh, vibrant Chickpea Feta and Avocado Salad that’s quick to prepare and packed with wholesome ingredients. This salad combines creamy avocado, tangy feta cheese, juicy cherry tomatoes, crisp cucumbers, and flavorful herbs, all tossed in a zesty lemon and garlic dressing. Perfect as a light lunch, side dish, or a nutritious snack.
Ingredients
Vegetables & Herbs
- 1/2 cup cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
Protein & Dairy
- 15-ounce can chickpeas, drained and rinsed
- 4 ounces feta cheese, diced
Dressings & Seasonings
- 2 tablespoons olive oil
- 1 lemon, juice and zest
- 1 garlic clove, pressed
- Kosher salt and pepper, to taste
Instructions
- Prepare Vegetables and Herbs: In a large bowl, combine the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, and chopped cilantro. Mix gently to keep the avocado intact.
- Add Chickpeas and Feta: Drain and rinse the canned chickpeas thoroughly to remove excess sodium. Add them into the bowl with the vegetables, then fold in the diced feta cheese to distribute it evenly.
- Make the Dressing and Season: Drizzle the olive oil over the salad. Stir in the freshly squeezed lemon juice and lemon zest, followed by the pressed garlic clove. Season with kosher salt and freshly ground pepper to your preference. Toss everything together carefully to blend the flavors without mashing the avocado.
Notes
- For a vegan option, replace feta cheese with a plant-based cheese or omit it altogether.
- Use fresh lemon juice for the best flavor impact.
- Adjust the amount of garlic based on your taste preference.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- To add extra protein, consider topping with grilled chicken or tofu.
