Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 1 ripe avocado, diced
- 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 pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly. Chop the cherry tomatoes, red onion, and parsley. Dice the avocado carefully.
- In a large bowl, combine chickpeas, cherry tomatoes, red onion, and parsley. Add the feta cheese and diced avocado.
- In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper. Pour over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let flavors meld. Garnish with extra parsley if desired.
Notes
- Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Adding fresh herbs like basil or mint can enhance flavor.
- If making vegan, substitute feta with vegan cheese or omit altogether.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 25 mg