Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 ounces feta cheese, crumbled
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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 chopped cilantro to the bowl.
- Step 3: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
- Step 4: Pour the dressing over the salad and gently toss to combine. Be careful not to mash the avocado too much.
- Step 5: Taste and adjust seasoning if needed.
- Step 6: Serve immediately or chill in the refrigerator for later.
Notes
- To prevent browning, toss the diced avocado with a squeeze of extra lemon juice before adding it to the salad.
- This salad is best served fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours; the avocado may brown slightly.
- Enjoy this salad as a light lunch, a flavorful side dish, or stuff it into pita pockets for a quick and easy meal.
- Don't overmix the salad after adding the dressing to keep the avocado chunks intact and prevent a mushy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American