Ingredients
- Chickpeas, drained and rinsed: 1 (15-ounce) can
- Feta cheese, crumbled: 4 ounces
- Avocado, diced: 1 medium
- Red onion, finely chopped: 1/4 cup
- Cherry tomatoes, halved: 1 cup
- Fresh cilantro, chopped: 1/4 cup
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, diced avocado, and chopped red onion.
- Step 2: Add the halved cherry tomatoes and chopped fresh cilantro to the bowl.
- Step 3: In a small bowl, whisk together the lemon juice and olive oil.
- Step 4: Pour the lemon juice and olive oil dressing over the salad.
- Step 5: Gently toss all ingredients until well combined. Season with salt and pepper to taste.
- Step 6: Serve immediately or chill for later.
Notes
- To prevent the avocado from browning, toss it with a tablespoon of the lemon juice separately before adding it to the salad.
- This salad is best served fresh, but if you must store it, press a piece of plastic wrap directly onto the salad's surface in the fridge to minimize oxidation.
- Enjoy this salad as a light lunch, a vibrant side dish, or even spooned over toasted whole-wheat pita bread for a satisfying snack.
- For a tangier flavor, try adding a pinch of red pepper flakes to the lemon-olive oil dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American