Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
- Optional: Kalamata olives, cucumbers, or bell peppers for extra flavor
Instructions
- Gather all ingredients and prepare by rinsing the chickpeas, dicing the avocados, and chopping the vegetables as needed.
- In a large salad bowl, combine the chickpeas, cherry tomatoes, red onion, and parsley. Drizzle with olive oil, lemon juice, and season with salt and pepper.
- Gently fold in the crumbled feta cheese and diced avocados. Carefully mix to prevent mashing the avocados, maintaining their fresh texture.
- For the best flavor, let the salad chill in the refrigerator for 15-30 minutes before serving. This allows the flavors to meld beautifully, creating a truly Mediterranean experience.
Notes
- Use ripe avocados for the best flavor and texture.
- For a vegan version, replace feta with vegan cheese or omit it.
- Chill the salad for at least 15 minutes for optimal flavor absorption.
- Add extra vegetables like cucumbers or bell peppers for more crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 25mg