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Quick Chickpea Feta Avocado Salad

Close-up of a vibrant Chickpea feta avocado salad featuring chickpeas, avocado chunks, cucumber, red onion, and crumbled feta.
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Assemble this fresh, filling salad in minutes for a high protein lunch or light dinner. It uses simple ingredients and a bright lemon dressing.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 large avocado, diced
  • 4 ounces feta cheese, crumbled
  • 1 cup cucumber, chopped
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the rinsed chickpeas, diced avocado, crumbled feta, chopped cucumber, sliced red onion, and parsley in a large bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad ingredients.
  4. Gently toss everything together until the vegetables and chickpeas are lightly coated.
  5. Serve immediately or chill for later.

Notes

  • For meal prep, store the dressing separately and combine just before serving to keep the avocado from browning too much.
  • This salad keeps well in the refrigerator for up to three days if you omit the avocado until serving time.
  • Add a can of drained tuna or grilled chicken breast to make this a more substantial meal.

Nutrition

Find it online: https://fooddexterity.com/chickpea-feta-avocado-salad/