Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/2 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, diced avocado, cherry tomatoes, and feta.
- Pour olive oil and lemon juice over the salad and gently toss to combine.
- Season with salt and pepper as needed and garnish with chopped parsley.
- Serve immediately for a fresh, wholesome meal.
Notes
- For extra flavor, add sliced red onion or olives.
- Best enjoyed fresh; store leftovers in an airtight container for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook, fresh assembly
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegetarian, Vegan option available
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal Kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg