Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: kalamata olives, cucumber slices, or bell peppers for extra flavor
Instructions
- Begin by draining and rinsing the chickpeas thoroughly. Dice the ripe avocado and halve the cherry tomatoes. Finely chop red onion and fresh parsley, and gather all ingredients together for easy assembly.
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, red onion, and parsley. Drizzle with olive oil and lemon juice, then toss gently to coat everything evenly. Add the crumbled feta cheese and diced avocado carefully to avoid mashing the avocado.
- Season with salt and freshly ground pepper to taste. For an additional Mediterranean flavor, include some kalamata olives or slices of cucumber. Toss once more and serve immediately for the freshest taste, or chill in the refrigerator for 30 minutes to let flavors meld together.
Notes
- Make sure not to mash the avocado when mixing to keep the texture pleasant.
- Adding a squeeze of lemon juice before serving can help prevent browning of the avocado.
- For extra flavor, include optional ingredients like kalamata olives or cucumber slices.
- This salad is best enjoyed fresh but can be stored in an airtight container for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 20 mg