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A vibrant bowl of Chickpea Feta Avocado Salad with cherry tomatoes, cucumber, red onion, and feta cheese.

Chickpea Feta Avocado Salad

This Chickpea Feta Avocado Salad is a quick, nutritious, and flavorful meal perfect for busy individuals. It combines plant-based ingredients for a vibrant and intentional eating experience.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek
Calories: 368
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1/2 cup cherry tomatoes halved
  • 3 seedless cucumbers diced
  • 1 small red onion thinly sliced
  • 1 avocado diced
  • 1/2 bunch cilantro chopped
  • 15 ounce can chickpeas drained, rinsed
  • 4 ounce feta cheese diced
Dressing Ingredients
  • 2 Tablespoons olive oil
  • 1 lemon juice, and zest of
  • 1 garlic clove pressed
  • Kosher salt and pepper to taste

Method
 

  1. In a large bowl, combine the cherry tomatoes, cucumbers, red onion, avocado, cilantro, and chickpeas.
  2. Add the diced feta cheese and drizzle with olive oil.
  3. Stir in the lemon zest, lemon juice, and pressed garlic. Season with salt and pepper to your taste.

Nutrition

Calories: 368kcalCarbohydrates: 34gProtein: 13gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 1212mgPotassium: 866mgFiber: 11gSugar: 6gVitamin A: 543IUVitamin C: 32mgCalcium: 236mgIron: 3mg

Notes

For a more authentic taste, add a sprinkle of oregano and some kalamata olives. Make it vegan by using vegan feta cheese or omitting the cheese. Store in an airtight container in the refrigerator for up to 3 days.

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