Ingredients
Scale
- One can (15 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped (optional)
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly, then place them in a large mixing bowl.
- Add cherry tomatoes, red onion, chopped parsley, and mint leaves to the bowl.
- Drizzle with olive oil and lemon juice, and toss gently to combine.
- Add the diced avocados and crumbled feta to the mixture, being careful not to mash the avocados.
- Season with salt and freshly ground black pepper, then mix gently to incorporate everything evenly.
- Transfer into bowls and garnish with additional herbs if desired. Serve immediately or chill for 30 minutes to enhance flavors.
Notes
- To prevent the avocado from browning, add it just before serving if preparing in advance.
- This salad can be customized with additional vegetables or herbs according to taste.
- For a vegan version, omit feta or substitute with vegan cheese.
- Use fresh and ripe ingredients for the best flavor experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg