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Chickpea & Avocado Feta Salad Recipe

Prep Time20 minutes
Total Time20 minutes

Ingredients

  • 15 Oz Chickpeas 1 can
  • 1 Ripe avocado cubed
  • 1/2 cup Feta cheese
  • 1 cup Cherry tomatoes halved
  • 1/2 Red onion finely chopped
  • 1 Cucumber diced
  • 2 tablespoons Olive oil
  • 1 tablespoon Lemon juice
  • Salt and pepper to taste
  • Fresh herbs such as parsley or cilantro, for garnish

Instructions

  • Prepare the Ingredients: Drain and rinse the garbanzo beans thoroughly. Cube the ripe avocado, halve the cherry tomatoes, chop the red onion, and dice the cucumber.
  • Combine: In a large mixing bowl, combine the garbanzo beans, avocado, feta cheese, cherry tomatoes, red onion, and cucumber.
  • Dress the Salad: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to form a simple dressing.
  • Toss and Garnish: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Garnish with freshly chopped herbs like parsley or cilantro for added flavor and a pop of color.
  • Serve: Enjoy this salad as a refreshing appetizer, a hearty side dish for salmon, or even an easy meal with avocado for those lazy sunny days.

Notes

Notes and Tips:

  • Substitutions: Feel free to swap out feta cheese with goat cheese for a creamier texture or use diced bell peppers for added crunch and color.
  • Storage: This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown slightly but will still taste great.
  • Variations: Add a handful of corn for a sweet crunch or mix in quinoa for an extra protein boost.