Description
A quick, filling, and fresh salad combining chickpeas, avocado, feta, and a simple lemon olive oil dressing, ready in just 15 minutes.
Ingredients
Salad Ingredients
- 1 can chickpeas, drained and rinsed (Adds protein and a nutty bite.)
- 1 large ripe avocado (Choose one that gives slightly when pressed.)
- 1 cup cherry or grape tomatoes, halved (Opt for naturally sweet varieties.)
- 1 large cucumber, diced (Peel if the skin is thick.)
- 1/4 medium red onion or shallot, thinly sliced (A little goes a long way for flavor.)
- 1/2 cup crumbled feta cheese (Adds a salty, tangy finish.)
- 1/4 cup fresh herbs (parsley, cilantro, or basil), chopped (Adds brightness.)
Dressing Ingredients
- 2 tablespoons lemon juice (Freshly squeezed.)
- 1 teaspoon lemon zest (Adds extra lemon flavor.)
- 3 tablespoons extra virgin olive oil (Quality olive oil enhances the dressing.)
- 1 small garlic clove, grated (For flavor.)
- 1 teaspoon Dijon mustard (For tanginess.)
- 1/4 teaspoon salt (To taste.)
- 1 pinch black pepper (To taste.)
Instructions
Preparation
- Rinse and drain the chickpeas.
- Halve the tomatoes.
- Dice the cucumber and thinly slice the red onion.
- Chop the fresh herbs.
- Cut the avocado last to keep it from browning.
Mixing the Salad
- In a large bowl, combine chickpeas, tomatoes, cucumber, onion, and herbs.
- Pour over most of the lemon dressing and toss gently.
- Add diced avocado and crumbled feta, mixing gently to avoid mashing.
- Taste and adjust seasoning with more dressing, salt, or pepper as needed.
Notes
Store leftovers in an airtight container for up to 2 days. Keep avocado and feta separate until serving to maintain texture.
- Prep Time: 15 minutes
- Category: dinner, Lunch, Salad
- Cuisine: Mediterranean