Chickpea Feta Avocado Salad: 10-Minute Healthy Recipe

Scale

1 can (15 oz) chickpeas, drained and rinsed

2 ripe avocados, diced

1 cup cherry tomatoes, halved

½ red onion, finely chopped

½ cup feta cheese, crumbled

2 tbsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

Optional: chopped parsley or mint for freshness

Cook Mode Prevent your screen from going dark

1. Rinse and drain chickpeas, then pat dry.

2. Dice avocados, halve tomatoes, and finely chop onion.

3. In a small bowl, whisk olive oil, lemon juice, salt, and pepper.

4. Combine all ingredients in a large bowl, drizzle dressing, and toss gently.

5. Add feta last and mix lightly.

6. Chill for 15 minutes before serving for the best flavor.

This salad keeps well for up to 2 days in the fridge.

Add grilled chicken or quinoa for extra protein.

Use vegan feta for a dairy-free option.