Description
This vibrant Chickpea Feta and Avocado Salad is a fresh, flavorful Greek-inspired dish that’s quick and easy to prepare. Packed with colorful vegetables, creamy avocado, tangy feta, and a zesty lemon-garlic dressing, it’s perfect for a light lunch or a hearty side salad. Ready in just 20 minutes, it’s a nutritious and satisfying option that highlights Mediterranean flavors.
Ingredients
Vegetables and 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 and Cheese
- 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 and pepper, to taste
Instructions
- Prepare the Vegetables and Chickpeas: In a large bowl, combine the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, chopped cilantro, and the drained and rinsed chickpeas. Toss gently to mix the ingredients evenly without mashing the avocado.
- Add the Feta and Oil: Add the diced feta cheese to the bowl and drizzle with the olive oil. This will add richness and help bind the salad together.
- Season and Dress the Salad: Stir in the lemon zest, freshly squeezed lemon juice, and the pressed garlic clove. Season the salad with kosher salt and freshly ground black pepper to taste. Mix everything gently but thoroughly to ensure all flavors are well combined.
Notes
- Add a sprinkle of oregano and toss in some kalamata olives to enhance the Greek flavors and make the salad taste more authentic.
- To make this salad vegan, substitute the feta cheese with vegan feta or another plant-based cheese, or simply omit the cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness.
