Chickpea Feta Avocado Salad
A fresh, Mediterranean-style salad that’s creamy, tangy, and full of texture. Perfect as a light lunch, side dish, or meal prep favorite.
Ingredients
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 large avocado, peeled and sliced
- ½ small red onion, thinly sliced
- ½ cup (75 g) crumbled feta cheese
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt & black pepper, to taste
Instructions
- Combine base: In a bowl, add chickpeas, red onion, and parsley.
- Add avocado & feta: Gently fold in sliced avocado and crumbled feta.
- Dress: Drizzle olive oil and fresh lemon juice over the salad.
- Season: Add salt and pepper to taste, toss gently.
- Serve: Enjoy immediately or chill 15–20 minutes for flavors to meld.
Tips
- Add cucumber or cherry tomatoes for extra crunch.
- Swap parsley for mint for a brighter twist.
- Best eaten fresh to keep avocado vibrant.