Description
A fresh, vibrant salad that combines creamy avocado, hearty chickpeas, and tangy feta in a bright lemon dressing. Perfect for a light meal or an irresistible side dish.
Ingredients
-
-
2 cups cooked chickpeas (or 2 cans, 15 oz each, drained and rinsed)
-
2 large ripe avocados, diced
-
1 cup crumbled feta cheese
-
1½ cups cherry tomatoes, halved
-
1 large cucumber, diced
-
¼ cup finely chopped red onion
-
¼ cup finely chopped fresh parsley
-
2 tablespoons finely chopped fresh dill (optional)
Dressing
-
¼ cup extra virgin olive oil
-
3 tablespoons fresh lemon juice
-
1 teaspoon Dijon mustard
-
1 clove garlic, finely minced
-
½ teaspoon sea salt
-
¼ teaspoon black pepper
-
Instructions
-
Drain, rinse, and dry the chickpeas thoroughly.
-
In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, parsley, and dill.
-
Dice the avocados and gently fold them into the salad.
-
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
-
Pour the dressing over the salad and toss gently to coat.
-
Add crumbled feta cheese and fold in carefully.
-
Taste and adjust seasoning as needed. Serve immediately.
Notes
-
For best results, add avocado just before serving.
-
Store leftovers in an airtight container and enjoy within 1–2 days.
-
Adjust lemon juice and salt to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes