Chickpea Avocado Salad with Creamy Feta
This Chickpea Avocado Salad with Creamy Feta comes together really fast. Just drain and rinse the chickpeas, cube the avocado, crumble the feta, and toss in a few fresh seasonings.
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 400 g Canned chickpeas drained and rinsed
- 1 unit Avocado cubed
- 150 g Feta cheese crumbled
- 30 ml Lemon juice freshly squeezed
- 15 ml Olive oil extra virgin
- 50 g Red onion finely chopped
- 20 g Fresh parsley chopped
- 2 g Salt to taste
- 2 g Black pepper to taste
Instructions
- Dice the avocado and crumble the feta cheese. In a mixing bowl, combine well-drained chickpeas, diced avocado, crumbled feta, chopped red onion, and parsley.
- Whisk together lemon juice, olive oil, salt, and pepper to create a dressing. Pour the dressing over the ingredients and gently toss until everything is well coated.
- Taste and adjust seasoning if necessary. Serve immediately or chill for later.
Notes
Tip: Store the ingredients separately when making it ahead of time to keep textures fresh.