Description
A quick, healthy, and satisfying salad featuring chickpeas, feta, and avocado with a bright lemon-garlic dressing.
Ingredients
Scale
- 1/2 cups cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
- 15 ounce can chickpeas, drained, rinsed
- 4 ounce feta cheese, diced
- 2 Tablespoons olive oil
- Juice and zest of 1 lemon
- 1 garlic clove, pressed
- Kosher salt and pepper, to taste
Instructions
- In a large bowl add all the prepped vegetables together with the cilantro and chickpeas.
- Add the cubed feta cheese and drizzle with olive oil.
- Stir in the lemon zest, juice, and garlic, and season to your taste.
Notes
- Add a sprinkle of oregano and toss in some kalamata olives for a more authentic Greek flavor.
- Make it vegan by adding vegan feta cheese, or skip the cheese entirely.
- Store in the fridge for up to 3 days in an airtight container.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg
Keywords: chickpea feta avocado salad, easy meals, healthy Mediterranean salad, no cook lunch, high-protein vegetarian salad, quick dinner ideas, easy recipe ideas