Description
A refreshing, protein-packed Greek-inspired salad combining chickpeas, feta, and creamy avocado. Tangy lemon dressing ties together juicy tomatoes, crisp cucumbers, and zesty herbs for a vibrant, no-cook dish. Perfect for summer meals or as a versatile base.
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 and rinsed
4-ounce feta cheese, crumbled
2 tablespoons olive oil
1 lemon, juiced and zested
1 garlic clove, pressed
Kosher salt and pepper, to taste
Instructions
Arrange cherry tomatoes, cucumbers, and red onion in a large ceramic bowl
Add crumbled feta cheese to the bowl
In a separate small bowl, whisk together lemon juice, lemon zest, pressed garlic, olive oil, and a pinch of salt
Drizzle the dressing over the salad and gently fold in to coat
Fold in diced avocado just before serving to preserve its texture
Notes
For a plant-based option, substitute feta with vegan feta
Add cherry toms and herbs last for maximum freshness
Store in an airtight container in the fridge for up to 24 hours (avoid adding avocado until serving)
Optional: Serve with grilled halal chicken or quinoa for a more filling meal
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 10g
- Protein: 12g