Homemade Chickpea Feta Avocado Salad
A refreshing and healthy salad combining chickpeas, avocado, and feta cheese, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1/2 cup feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chia seeds (optional)
Instructions
- Drain and rinse chickpeas thoroughly. Pat dry with a paper towel.
- Cut avocados into medium cubes and set aside.
- Thinly slice red onion. Soak in water for 10 minutes if desired to reduce sharpness.
- Roughly chop fresh parsley and crumble feta cheese from a block.
- In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, gently combine chickpeas, avocado, red onion, parsley, and feta.
- Pour the dressing over the salad and toss lightly to combine.
- Sprinkle chia seeds on top if using, and serve immediately or chill before serving.
Notes
- For added flavor, let the salad sit for about 15 minutes before serving.
- This salad is best consumed fresh, but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg