Description
Creamy, zesty, and herby, this Chickpea Feta Avocado Salad is like a cozy sweater for your tastebuds. Ready in 10 minutes, it’s the perfect fall-inspired vegetarian dish great for lunch, dinner, or meal prep.
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 large ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp chopped fresh parsley or dill
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and freshly cracked black pepper to taste
- Optional: Cucumber slices, Kalamata olives, chili flakes or smoked paprika
Instructions
- In a large bowl, toss the chickpeas, cherry tomatoes, red onion, and herbs together.
- Drizzle with olive oil and lemon juice. Toss again until evenly coated.
- Gently fold in the diced avocado and crumbled feta, being careful not to mash the avocado.
- Season with salt and freshly cracked black pepper to taste.
- Serve immediately, or chill for 15 minutes to allow flavors to develop.
Notes
Use ripe but firm avocado. Drain chickpeas well. Adjust lemon juice to taste. For meal prep, keep feta and avocado separate until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired