Ingredients
Scale
- 15 oz chickpeas (1 can), drained and rinsed
- 1 large avocado, diced (ripe but firm)
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Drain and rinse the chickpeas under cold water until the water runs clear. Transfer to a large bowl and lightly mash about one-third of the chickpeas with a fork until chunky.
- Dice the avocado into 1/2-inch cubes and add to the bowl along with the feta cheese, red onion, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and black pepper until emulsified.
- Pour the dressing over the salad and gently stir until everything is evenly coated.
- Serve immediately or refrigerate for up to 2–3 hours before serving.
Notes
- Use ripe but firm avocado for best texture.
- Toast chickpeas in a dry pan for extra crunch if desired.
- Add cherry tomatoes or cucumber for extra freshness.
- Store in an airtight container for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Salad, Side Dish
- Method: No-Cook
- Cuisine: American, Mediterranean
- Diet: Vegetarian