Ingredients
15 ounces chickpeas (canned, drained and rinsed)
1 large avocado (diced)
1 cup cucumber (diced, English cucumber preferred)
1 cup cherry tomatoes (halved, or use grape tomatoes)
1/4 cup red onion (thinly sliced)
1/4 cup chopped flat-leaf parsley
2 tablespoons olive oil
3 tablespoons fresh lemon juice (approximately 1 large lemon)
1 clove garlic (minced)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
5 ounces feta cheese (crumbled)
Instructions
Drain and rinse canned chickpeas, then transfer to a mixing bowl
Dice the avocado and gently fold into the chickpeas
Add diced cucumber, halved cherry tomatoes, and soaked/sliced red onion
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing
Pour dressing over salad and mix lightly to coat
Top with freshly chopped parsley and crumbled feta cheese before serving
Notes
Soak sliced red onion in cold water for 10 minutes to reduce sharpness
For a non-dairy variation, omit feta and add toasted walnuts or pine nuts
English cucumbers yield the least moisture and preserve salad texture
Cherry tomatoes are recommended for sweet, juicy flavor
Flat-leaf parsley adds better texture and flavor than curly varieties
- Prep Time: 15
- Category: Mediterranean Table
- Method: Chopping/Preparing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: serving
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg