A delightful and nutritious dish that combines fresh ingredients for a burst of flavor in every bite. Perfect for a quick lunch or a light dinner, this salad is packed with protein and healthy fats.
Ingredients
Scale:
1 can (15 ounces) chickpeas, rinsed and drained
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
1 cup fresh parsley, chopped
¾ cup feta cheese, crumbled (or a vegan feta for a plant-based version)
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
Instructions
In a large mixing bowl, add the rinsed and drained chickpeas. If you prefer a creamier texture, you can mash some of the chickpeas slightly with a fork.
Dice the avocado, cucumber, and cherry tomatoes. Finely chop the red onion and parsley. Add all the chopped vegetables to the bowl with the chickpeas.
Crumble the feta cheese over the salad mixture. Gently toss the ingredients to combine.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly in the dressing.
For the best flavor, let the salad sit for about 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
