Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- Fresh parsley or cilantro, chopped (optional for garnish)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Gather all ingredients and prepare them: drain chickpeas, dice the avocado, halve the cherry tomatoes, and finely chop the onion.
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice, then gently toss to coat evenly.
- Carefully fold in the diced avocado and crumbled feta cheese, being gentle to prevent the avocado from mashing.
- Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley or cilantro for an extra burst of freshness.
Notes
- Storing leftovers in an airtight container in the refrigerator for up to 2 days is recommended.
- To prevent browning, add a little extra lemon juice before sealing.
- If preparing in advance, keep the dressing separate until serving for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg
