Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, sliced or cubed
- ½ cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- ½ cucumber, diced
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: kalamata olives, capers, or pepperoncini for added flavor
Instructions
- Drain and rinse the chickpeas thoroughly, then set aside.
- Prepare the vegetables: slice the avocado, halve the cherry tomatoes, finely chop the red onion, and dice the cucumber. Chop the parsley.
- In a large mixing bowl, add chickpeas, cherry tomatoes, red onion, cucumber, and feta cheese.
- Gently fold in the avocado slices, being careful not to mash them.
- Add lemon juice and olive oil to the bowl, then season with salt and black pepper.
- Toss everything gently until well combined. For extra flavor, include kalamata olives or capers if desired.
Notes
- Serve immediately for the freshest taste, or refrigerate for up to 2 hours to allow flavors to meld.
- Adjust seasoning to your preference—more lemon for tang, more feta for cheesiness.
- Add avocado just before serving if preparing in advance to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 230 Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg