Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup crumbled feta cheese
- 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
- Salt and freshly ground black pepper to taste
Instructions
- Start by finely chopping the red onion and parsley. Halve the cherry tomatoes and dice the avocado. Place all these ingredients in a large mixing bowl.
- Open the can of chickpeas, drain the water, and rinse thoroughly under cold water. Add the chickpeas to the bowl with the vegetables.
- Crumble the feta cheese over the salad mixture. Sprinkle with dried oregano and season with salt and pepper to taste.
- In a small bowl, whisk together lemon juice and olive oil until well combined. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately for the freshest taste or cover and refrigerate for at least 30 minutes to allow flavors to meld. This healthy summer salad is perfect chilled on a hot day!
Notes
- Store leftovers in an airtight container in the refrigerator for 1-2 days for optimal freshness.
- If the salad appears dry, add a splash of olive oil or lemon juice before serving.
- Make ahead: Prepare and refrigerate for up to 24 hours. Add fresh avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 240 kcal Kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg