Description
A bright, nourishing salad featuring chickpeas, creamy avocado, and tangy feta, perfect for a healthy meal in under 20 minutes.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Optional: handful of toasted walnuts or pumpkin seeds for crunch
Instructions
- Drain and rinse the chickpeas, then pat dry with a towel.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, cumin, salt, and pepper until emulsified.
- In a large bowl, gently toss the chickpeas, red onion, cherry tomatoes, cucumber, and parsley.
- Fold in the crumbled feta and diced avocados gently.
- Pour the dressing over the salad and toss lightly to coat. Adjust seasoning as needed.
- Serve immediately or chill briefly.
Notes
Use ripe but firm avocados for best texture. Store leftovers covered in lemon juice to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean