Description
A fresh and flavorful salad made with chickpeas, avocado, and feta, perfect for lunch, dinner, or as a party dip.
Ingredients
- 15 ounces chickpeas, rinsed and drained (one standard can)
- 2 ripe avocados, pitted and chopped
- ⅓ cup chopped cilantro (or substitute basil or parsley)
- 2 tablespoons green onion, sliced (red onion works too)
- ⅓ cup feta cheese, crumbled
- Juice of 1 lime (or lemon)
- Salt and black pepper, to taste
Instructions
- Prepare your ingredients. Drain and rinse the chickpeas thoroughly. Pit and chop your avocados into bite-sized chunks. Roughly chop the cilantro and slice the green onion.
- Combine everything. Add the chickpeas, chopped avocado, cilantro, green onion, and crumbled feta cheese to a medium mixing bowl.
- Add the lime juice. Squeeze the lime over the mixture and catch any seeds.
- Mix gently. Stir until evenly combined, ensuring some avocado chunks remain intact for texture.
- Season to taste. Add salt and black pepper according to your preferences.
- Serve immediately. Enjoy the salad fresh, or store for later use.
Notes
For a vegan version, omit the feta. This salad is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean