Description
Chickpea Feta and Avocado Salad is a vibrant, no-cook salad full of fresh veggies, chickpeas, creamy avocado, and tangy feta. It’s quick to make, full of texture, and perfect for meal prep or a light, healthy meal.
Ingredients
Scale
½ cup cherry tomatoes, halved
3 seedless cucumbers, diced
1 small red onion, thinly sliced
1 avocado, diced
½ bunch cilantro, chopped
15-ounce can chickpeas, drained and rinsed
4 oz feta cheese, diced
2 Tablespoons olive oil
Juice and zest of 1 lemon
1 garlic clove, pressed
Kosher salt and pepper to taste
Instructions
- In a large mixing bowl, combine the pre-pped vegetables: halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, chopped cilantro, and drained chickpeas.
- Add the diced feta cheese on top, then drizzle the olive oil over everything.
- Stir in the lemon zest, lemon juice, and pressed garlic.
- Season with kosher salt and freshly ground black pepper to taste. Toss gently until all ingredients are evenly coated and distributed.
- Serve immediately, or refrigerate until ready, keeping in mind avocado will hold better if added just before serving.
Notes
Add kalamata olives and dried oregano for Greek flavor.
Swap in vegan feta or omit cheese for a plant-based version.
Add avocado just before serving for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 368
- Sugar: 6g
- Carbohydrates: 34g
- Protein: 13g