Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients: drain and rinse chickpeas, dice avocado, halve cherry tomatoes, chop red onion and parsley, crumble feta cheese.
- In a small bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper to create the dressing.
- In a large bowl, gently toss chickpeas, cherry tomatoes, red onion, and parsley. Add diced avocado and feta cheese.
- Pour dressing over the salad and toss carefully to combine, avoiding mashing the avocado.
- Optionally, add crushed red pepper or chopped olives for extra flavor. Serve immediately or refrigerate for up to 24 hours.
Notes
- To prevent avocado browning, add it just before serving or toss the salad gently with additional lemon juice.
- Store leftovers in an airtight container in the fridge for up to 24 hours for optimal freshness.
- Enjoy the salad on its own, or pair with grilled chicken, fish, or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (roughly 1/4 of recipe)
- Calories: 290 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 25mg