Chickpea Feta Avocado Salad

A fresh, quick salad with chickpeas, feta, and avocado that you can make in minutes and eat right away.

introduction

This Chickpea Feta Avocado Salad is bright, creamy, and easy to toss together. If you enjoy avocado in simple recipes, try this easy avocado grilled cheese recipe for another quick meal idea.

why make this recipe

• It is fast to make.
• It uses simple pantry and fridge ingredients.
• It is filling and fresh.
• It works as a side or a light main.

how to make Chickpea Feta Avocado Salad

Ingredients :

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled
• 1/4 red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, avocado, feta cheese, and red onion. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh parsley before serving.

how to serve Chickpea Feta Avocado Salad

• Serve it cold or at room temperature.
• Put it over greens or quinoa for a fuller meal.
• Eat it with crusty bread or pita on the side.

how to store Chickpea Feta Avocado Salad

• Store in an airtight container in the fridge.
• Best eaten within 1 day because avocado browns fast.
• If storing, add the avocado just before serving for best color and texture.

tips to make Chickpea Feta Avocado Salad

• Use ripe but firm avocado so it keeps shape.
• Rinse canned chickpeas well to remove extra salt.
• Toss gently to avoid mashing the avocado.
• Taste the dressing and add more lemon or salt if needed.

variation (if any)

• Add chopped bell pepper or corn for crunch.
• Swap feta for goat cheese for a different tang.
• Add a handful of chopped mint or basil for fresh herbs.
• Add cooked chicken or tuna to make it more filling.

FAQs

Q: Can I use dried chickpeas?
A: Yes. Cook dried chickpeas until tender, then cool before using.

Q: Can I skip the feta?
A: Yes. The salad still tastes good without feta or you can use a dairy-free cheese.

Q: How long will this salad keep?
A: It is best eaten the same day. If stored, eat within 24 hours and keep avocado separate if possible.

Q: Can I make this ahead?
A: Yes, but add avocado just before serving to keep it fresh.

Chickpea Feta Avocado Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A fresh, quick salad with chickpeas, feta, and avocado that you can make in minutes and eat right away.

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Ingredients

Scale 1x2x3x

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled
• 1/4 red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, avocado, feta cheese, and red onion.
2. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley before serving.

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Notes

Serve it cold or at room temperature. It’s best eaten within 1 day, so add the avocado just before serving for optimal freshness.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 15mg