Chickpea Feta Avocado Salad Harmony in a Bowl
Chickpea Feta Avocado Salad made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 ripe avocado diced
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 1/2 cucumber diced
- 1/4 red onion finely chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the chickpeas.
- Dice the avocado and cucumber, and chop the red onion.
- Halve the cherry tomatoes.
- In a large bowl, combine chickpeas, avocado, cherry tomatoes, cucumber, red onion, and feta.
- Drizzle olive oil and lemon juice over the mixture.
- Season with salt and pepper, then gently toss to combine.
- Serve immediately or chill for 30 minutes before serving.