Description
This Greek-inspired salad combines protein-packed chickpeas, tangy feta, and fresh vegetables for a vibrant, healthy meal. Perfect for quick lunches, side dishes, or gatherings, it’s loaded with Mediterranean flavors and easy to customize.
Ingredients
2 cups canned chickpeas (15 oz), drained and rinsed
1 cup crumbled feta cheese
1 cup cherry tomatoes (10-12), halved
1 cup diced cucumbers (2 small)
1/4 cup red onion, finely chopped
1/2 cup chopped fresh cilantro or parsley
1 ripe avocado, diced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
In a large bowl, combine chickpeas, feta, cherry tomatoes, cucumbers, red onion, and cilantro.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat.
Stir in diced avocado just before serving to prevent browning.
Notes
For a vegan version, substitute feta with vegan cheese or omit it.
Add toasted pine nuts or croutons for extra crunch.
Serve immediately or refrigerate for up to 1 day.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 30mg