Description
A vibrant and refreshing salad combining chickpeas, creamy avocado, and tangy feta, making it a perfect summer dish.
Ingredients
Scale
- 1 can (15 oz) Cooked Chickpeas
- 2 medium Ripe Avocados
- 1 cup Crumbled Feta Cheese
- 1/2 cup Fresh Herbs (Mint or Parsley)
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- Salt and Pepper to taste
Instructions
- If using dried chickpeas, soak them overnight and cook in boiling water until tender, about 45 minutes. If using canned, rinse and drain well.
- Cut the avocados in half, remove the pit, and scoop out the flesh. Dice into bite-sized pieces.
- In a large bowl, combine chickpeas, diced avocado, and crumbled feta. Then, add chopped herbs.
- Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste.
- Toss gently to combine and prevent avocado from becoming mushy. Serve immediately, or chill for 30 minutes.
Notes
Great for summer gatherings and pairs well with grilled chicken or fish. Avoid using overripe avocados to maintain salad texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: salad, chickpeas, avocado, feta, summer, Mediterranean