Chickpea Feta Avocado Salad

Chickpea Feta Avocado Salad is a vibrant and nutritious dish perfect for a healthy meal.

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Prep Time 20

Total Time 20

Servings: 8 servings

Course: Salads

Cuisine: Mediterranean

Calories: 379

Ingredients Equipment Method Nutrition Notes

Ingredients

Chickpea Salad Base

2 cans chickpeas approx. 15oz each
? cup red onion small diced
10 oz grape tomatoes cut in halves
1 whole English cucumber chopped
5 oz baby arugula
? tsp crushed red pepper optional

Dressing

1 whole lemon juice only
? cup olive oil more as needed
? cup red wine vinegar
2 cloves garlic minced
? cup cilantro chopped, parsley can be used instead
? tsp sea salt more or less to taste
? tsp pepper

Toppings

6 oz feta cheese crumbles
2 ripe avocados cut into small cubes

Equipment

large bowl

Method

Preparation

Drain and rinse chickpeas. Add to a large bowl along with cucumber, tomatoes, onion, and baby arugula. Toss to combine.
Add in the garlic, chopped cilantro (or parsley), salt, pepper, lemon juice, olive oil, and red wine vinegar. Toss to coat evenly.
Gently toss in the feta and cubed avocado. Chill until ready to serve.

Nutrition

Serving: 1servingCalories: 379kcalCarbohydrates: 38gProtein: 14gFat: 21gSodium: 226mgFiber: 12gSugar: 8g

Notes

For optimal freshness, store the salad in an airtight container in the fridge, but keep the avocado and feta separate until serving. It's best served cold.

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