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Chickpea Feta Avocado Salad

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A quick and satisfying salad featuring creamy avocado, nutty chickpeas, punchy lemon, and salty feta, ready in minutes.

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed (about 15 ounces)
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 red onion, diced finely
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Drain and rinse the chickpeas. Pat them dry if they seem very wet.
  2. Dice the avocado and halve the cherry tomatoes. Finely dice the red onion. Chop the parsley.
  3. Combine chickpeas, avocado, tomatoes, feta, red onion, and parsley in a large bowl.
  4. Whisk together olive oil, lemon juice, salt, and pepper until emulsified in a small bowl.
  5. Pour the dressing over the salad. Toss gently to avoid mashing the avocado. Taste and adjust seasoning.
  6. Serve immediately, or chill for up to an hour to let flavors marry.

Notes

For a vegan version, replace feta with plant-based cheese or nuts. To keep avocado fresh, add just before serving.

Nutrition

Find it online: https://www.simplefamilydishes.com/chickpea-feta-avocado-salad-4/