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
