Description
This vibrant Chickpea Feta and Avocado Salad combines fresh cherry tomatoes, cucumbers, ripe avocado, and red onion with protein-packed chickpeas and creamy feta cheese. Dressed with olive oil, lemon juice, zest, and garlic, this quick and easy salad is a refreshing, nutritious option perfect for a light lunch or a satisfying side dish.
Ingredients
Vegetables
- 1/2 cup cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
Protein & Dairy
- 15 ounce can chickpeas, drained and rinsed
- 4 ounces feta cheese, diced
Dressing
- 2 tablespoons olive oil
- 1 lemon, juice and zest
- 1 garlic clove, pressed
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Combine the Vegetables and Chickpeas: In a large bowl, add the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, chopped cilantro, and the drained, rinsed chickpeas. Gently toss to mix the ingredients evenly without mashing the avocado.
- Add Feta and Olive Oil: Add the diced feta cheese on top of the salad mixture, then drizzle with the olive oil to add richness and bring the flavors together.
- Prepare and Add Dressing: Stir in the fresh lemon zest and lemon juice along with the pressed garlic clove. Season the salad with kosher salt and freshly ground black pepper to taste. Mix gently to combine all the flavors without breaking apart the avocado or feta too much.
Notes
- For best texture, add avocado just before serving.
- Rinse chickpeas thoroughly to reduce sodium and improve taste.
- Use freshly pressed garlic for a more vibrant flavor.
- Can be served chilled or at room temperature.
- Optional: add a pinch of red pepper flakes for mild heat.
