Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, diced avocado, crumbled feta cheese, and chopped red onion.
- Step 2: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Step 3: Pour the dressing over the chickpea mixture in the large bowl.
- Step 4: Gently toss the salad to combine all ingredients and ensure even distribution of the dressing.
- Step 5: Stir in the chopped cilantro. Taste and adjust seasoning as needed.
Notes
- To prevent the avocado from browning, gently press plastic wrap directly onto the surface of the salad if storing.
- This salad is best served fresh, but if you must prepare it ahead, hold off on adding the avocado and cilantro until just before serving.
- Serve chilled on toasted baguette slices for a delicious and easy appetizer.
- For extra flavor, lightly toast the chickpeas in a dry skillet before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American