Description
A fresh and vibrant Chickpea Feta and Avocado Salad combining creamy avocado, tangy feta, and crisp vegetables tossed in a zesty lemon and garlic dressing. Perfect as a light lunch or a wholesome side dish, ready in just 20 minutes.
Ingredients
Vegetables
- 1/2 cup cherry tomatoes (halved)
- 3 seedless cucumbers (diced)
- 1 small red onion (thinly sliced)
- 1 avocado (diced)
- 1/2 bunch cilantro (chopped)
Other Ingredients
- 15 ounce can chickpeas (drained, rinsed)
- 4 ounce feta cheese (diced)
- 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, rinsed chickpeas. Mix gently to combine all ingredients without mashing the avocado.
- Add Feta and Olive Oil: Add the diced feta cheese on top of the vegetable and chickpea mixture. Drizzle with the olive oil to add richness and flavor to the salad.
- Dress and Season: Stir in the freshly grated lemon zest, lemon juice, and pressed garlic clove. Season the salad with kosher salt and freshly ground black pepper to your taste. Toss gently to distribute the dressing evenly.
Notes
- Use ripe but firm avocados to maintain texture.
- Adjust the lemon and garlic quantities based on your taste preference.
- For a spicier kick, add a pinch of red pepper flakes.
- Chilling the salad for 10 minutes before serving enhances the flavors.
- This salad is best enjoyed fresh to keep the avocado from browning.
