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Chopped Salad with Chickpeas, Feta, and Avocado


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  • Author: Emmily
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This vibrant chopped salad with chickpeas, feta, and avocado is a healthy, protein-packed meal that's bursting with fresh flavors. Loaded with creamy avocado, tangy feta cheese, and nutrient-dense chickpeas, this salad is topped with a refreshing lemon-garlic vinaigrette. It’s the perfect quick lunch or light dinner that’s as satisfying as it is nutritious!


Ingredients

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1 ripe avocado, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  • In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, avocado, parsley, and mint.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
  • Pour the dressing over the salad ingredients and toss gently to combine, ensuring all components are evenly coated.
  • Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

Notes

  • This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
  • For an extra crunch, consider adding toasted pine nuts or sunflower seeds.
  • You can swap the dressing for balsamic vinegar or your favorite store-bought dressing for a different flavor profile.
  • This recipe is gluten-free and can be made vegan by using plant-based feta cheese.
  • Prep Time: 15 minutes
  • Category: Salad
  • Cuisine: Mediterranean