Go Back
A vibrant bowl of chickpea feta avocado salad with cherry tomatoes and cucumber

Chickpea Feta Avocado Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large avocado , diced
  • 1/2 cup feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, and minced red onion.
  2. In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper to create the dressing.
  3. Pour the dressing over the chickpea mixture and toss gently to coat the vegetables evenly.
  4. Add the diced avocado, crumbled feta cheese, and chopped parsley to the bowl.
  5. Fold the final ingredients in gently to avoid mashing the avocado.
  6. Serve immediately or refrigerate for up to 30 minutes before serving.