Description
A refreshing and nutritious Mediterranean Chickpea and Avocado Salad that’s perfect for a light lunch or side dish. Packed with protein and healthy fats, this salad is easy to make and bursting with Mediterranean flavors.
Ingredients
Scale
Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix chickpeas, avocado, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Toss and Serve: Pour the dressing over the salad and toss gently. Serve immediately or chill for 15–30 minutes before serving.
Notes
- For a vegan version, omit the feta or use a plant-based alternative.
- Add grilled chicken or tuna for extra protein.
- Best enjoyed fresh as avocado may brown over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 10 mg
