Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 4 ounces feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the rinsed and drained chickpeas, diced avocado, crumbled feta cheese, halved cherry tomatoes, and thinly sliced red onion.
- Step 2: Add the chopped fresh parsley to the bowl.
- Step 3: In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
- Step 4: Pour the dressing over the salad and gently toss to combine. Be careful not to overmix, as the avocado may become mushy.
- Step 5: Serve immediately or chill for later. The salad is best enjoyed fresh.
Notes
- Store leftovers in an airtight container, separating the dressing to prevent the avocado from browning.
- This salad is best enjoyed cold, so reheating isn't recommended; the avocado will likely become unappetizing.
- Serve this vibrant salad alongside grilled chicken or fish for a complete and satisfying meal.
- For extra zing, add a pinch of red pepper flakes to the dressing before tossing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American