Description
A fresh and vibrant Chickpea Feta and Avocado Salad combining the creaminess of avocado and feta cheese with crisp cucumbers, juicy cherry tomatoes, and a zesty lemon-garlic dressing. This wholesome, no-cook salad is perfect for a quick, healthy meal or side dish.
Ingredients
Vegetables and Herbs
- 1/2 cups cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
Proteins and Cheese
- 15 ounce can chickpeas, drained and rinsed
- 4 ounce feta cheese, diced
Dressing
- 2 tablespoons olive oil
- 1 lemon, juice and zest of
- 1 garlic clove, pressed
- Kosher salt and pepper, to taste
Instructions
- Combine Vegetables and Chickpeas: In a large bowl, add the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, chopped cilantro, and drained chickpeas. Gently toss to mix the fresh ingredients evenly.
- Add Feta and Olive Oil: Add the diced feta cheese to the bowl. Drizzle the olive oil over the salad, allowing it to coat the ingredients and enhance flavor and texture.
- Season and Dress the Salad: Stir in the lemon zest, fresh lemon juice, and pressed garlic clove. Season with kosher salt and freshly ground black pepper to taste. Toss gently again to combine all flavors thoroughly. Serve immediately for best freshness and texture.
Notes
- This salad is best served fresh to maintain the avocado’s creamy texture and prevent browning.
- For added crunch, consider topping with toasted pine nuts or sunflower seeds.
- You can substitute cilantro with fresh parsley if preferred.
- Adjust the lemon juice and garlic amount according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
