Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chickpea Feta Avocado Salad

Chickpea Feta Avocado Salad

  • Author: Christopher
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegan

Description

Fresh, vibrant, and packed with flavor, the Chickpea Feta Avocado Salad combines creamy plant-based feta, buttery avocado, and protein-rich chickpeas with crisp vegetables and a zesty dressing. This quick and wholesome salad is perfect for lunch, a side, or a light dinner, offering balanced nutrition, bold flavors, and a refreshing meal any time of the year.

Ingredients

Scale

Salad Ingredients

  • 1 can chickpeas (canned or cooked), drained and rinsed
  • 1 cup plant-based feta (crumbled)
  • 1 ripe avocado, cubed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley or cilantro, chopped

Dressing Ingredients

  • 2 tablespoons freshly squeezed lemon juice (natural)
  • 3 tablespoons extra virgin olive oil (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Fresh Vegetables: Rinse the cherry tomatoes, cucumber, and fresh herbs. Slice the cherry tomatoes in half, dice the cucumber into bite-sized pieces, thinly slice the red onion, and chop the parsley or cilantro finely. Set aside.
  2. Drain and Rinse Chickpeas: Drain the canned chickpeas and rinse them thoroughly under cold water to remove excess sodium or canning liquid. Allow them to drain completely before using.
  3. Cube the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Chop the avocado into medium-sized cubes to retain its creamy texture without becoming mushy too quickly.
  4. Make the Dressing: In a small bowl, whisk together freshly squeezed lemon juice, extra virgin olive oil, vegetarian Worcestershire sauce, salt, and pepper until well combined.
  5. Combine All Ingredients: In a large bowl, gently toss the chickpeas, plant-based feta, avocado cubes, cherry tomatoes, cucumber, red onion, and fresh herbs. Pour the dressing over the top and mix carefully to avoid mashing the avocado.
  6. Chill and Serve: Let the salad rest in the refrigerator for 10-15 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature for best taste.

Notes

  • Choose ripe yet firm avocados to avoid mushiness in the salad.
  • Toss the salad gently to keep avocado cubes intact and plant-based feta from crumbling too much.
  • Taste and adjust lemon juice and seasoning just before serving for maximum freshness.
  • Use a good quality extra virgin olive oil to elevate the flavor and richness of the salad.
  • Allow the salad to chill before serving so ingredients absorb the dressing perfectly.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 260
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 8g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: chickpea salad, avocado salad, plant-based feta, vegan salad, healthy salad, gluten free, easy lunch

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