A fresh, creamy salad with chickpeas, avocado, and feta tossed in a zesty lemon-olive oil dressing. Perfect for lunch, potlucks, or light dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1 can chickpeas (15 oz), rinsed and drained
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1 large avocado, diced
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1/2 English cucumber, chopped
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1 cup cherry tomatoes, halved
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1/4 red onion, thinly sliced
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1/3 to 1/2 cup crumbled feta cheese
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2 tbsp chopped fresh parsley or dill
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Juice of 1 lemon
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1/2 tsp lemon zest
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2 tbsp olive oil
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Salt and pepper to taste
Instructions
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Prepare vegetables and chickpeas. Pat chickpeas dry. Dice avocado, chop cucumber and tomatoes, slice onion.
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In a small bowl, whisk lemon juice, zest, olive oil, salt, and pepper.
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Combine all ingredients in a large bowl. Toss gently to combine.
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Taste and adjust seasoning. Serve immediately or chill briefly before serving.