Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano or Italian herbs
- Salt and freshly ground pepper, to taste
Instructions
- Drain and rinse the chickpeas, then set aside.
- Dice the avocados carefully to prevent mash-up and set aside.
- Halve the cherry tomatoes and finely chop the red onion.
- In a large mixing bowl, combine chickpeas, cherry tomatoes, red onion, and parsley.
- Gently fold in the crumbled feta and diced avocados.
- In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and toss gently until evenly coated.
- Adjust seasoning to taste, then serve immediately or refrigerate for up to 2 hours for a chilled version.
Notes
- For added flavor, incorporate chopped kalamata olives or a drizzle of balsamic vinegar.
- Add extra lemon juice or herbs to customize the taste.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days, with lemon juice added beforehand to prevent browning of avocados.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 200g)
- Calories: 310 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 25mg