Description
A vibrant, Mediterranean-inspired summer salad made with chickpeas, avocado, feta cheese, and fresh vegetables tossed in a zesty lemon-garlic dressing. Perfect as a quick, protein-packed lunch or light dinner.
Ingredients
1 (15-oz) can chickpeas, drained and rinsed
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the chickpeas, avocado, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together the lemon juice, olive oil, and minced garlic to make the dressing.
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
- Add the crumbled feta cheese and chopped parsley, then toss again lightly.
- Season with salt and freshly ground black pepper to taste.
- Serve chilled or at room temperature.
Notes
Best enjoyed fresh due to the avocado.
Store leftovers in an airtight container for up to 2 days.
Add a bit of lemon juice over the top to keep avocado from browning.
Can be made ahead without avocado; add it before serving.
Optional add-ins: grilled chicken, tuna, olives, mint, dill, or leafy greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
