Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- Fresh parsley or basil, chopped (optional)
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse the chickpeas, chop the cherry tomatoes, dice the avocados, and finely chop the red onion. Keep all ingredients ready for easy assembly.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
- In a large mixing bowl, gently combine the chickpeas, cherry tomatoes, red onion, and feta cheese. Pour the dressing over and toss carefully to coat evenly.
- Gently fold in the diced avocados and chopped herbs without mashing the avocados.
- Serve immediately or chill in the refrigerator for 15-30 minutes for enhanced flavor. Best enjoyed within 2 days for freshness and vibrant taste.
Notes
- Adjust lemon juice and olive oil to taste for preferred dressing intensity.
- For more flavor, add herbs like cilantro or mint.
- Top with toasted nuts or seeds for added crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
