Description
A vibrant and refreshing Mediterranean Chickpea and Avocado Salad combining protein-rich chickpeas, creamy avocado, juicy cherry tomatoes, crisp cucumber, tangy kalamata olives, and crumbled feta cheese, tossed in a zesty lemon and red wine vinegar dressing. Perfect for a healthy, quick, and satisfying vegetarian meal or side dish.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the rinsed and drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, and chopped fresh parsley. Mix gently to distribute the ingredients evenly without mashing the avocado.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until well combined to create a tangy and flavorful dressing.
- Toss Salad: Pour the dressing over the salad mixture in the large bowl. Toss gently and carefully to coat all ingredients with the dressing while preserving the texture of the avocado and vegetables.
- Serve or Chill: You can serve the salad immediately for a fresh, vibrant taste, or chill it in the refrigerator for 15–20 minutes to allow the flavors to meld together before serving.
Notes
- Best enjoyed the same day as avocado may brown over time.
- To make this recipe vegan, omit the feta cheese or use a plant-based alternative.
- This salad works wonderfully as a filling for pita bread or served over a bed of mixed greens for a heartier meal.
