Description
A fresh, Mediterranean-inspired bowl featuring chickpeas, feta, and avocado, perfect for weeknight dinners or meal prep. This vibrant salad brings texture, protein, and heart-healthy ingredients together in under 10 minutes.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- ½ cup crumbled feta cheese
- 1 small cucumber, chopped
- 1 cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat
Instructions
- Dice the avocado, slice the onion, halve the cherry tomatoes, and chop the cucumber and parsley.
- In a large bowl, add chickpeas, cucumber, tomatoes, red onion, and parsley. Toss gently.
- Fold in avocado and feta. Keep the chunks intact for texture.
- Mix lemon juice, olive oil, salt, and pepper in a bowl. Add a pinch of red pepper flakes if desired.
- Drizzle the dressing over the salad. Toss gently. Let it sit for 5–10 minutes before serving.
Notes
Use ripe but firm avocado to avoid mushiness. For best results, marinate red onions in lemon juice and use block feta in brine. Add herbs like mint or basil for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean