Description
A refreshing and protein-packed salad made with chickpeas, creamy avocado, tangy feta, and fresh vegetables. Perfect as a light lunch or side dish.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large avocado, diced
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup (optional)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine chickpeas, avocado, feta, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper.
- Pour the dressing over the salad ingredients and gently toss to combine.
- Garnish with fresh parsley or cilantro before serving.
Notes
- For extra crunch, add toasted sunflower seeds or pumpkin seeds.
- Use lime juice instead of lemon for a slightly different flavor profile.
- This salad is best served fresh but can be stored in the fridge for up to 1 day (avocado may brown slightly).
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean