A deliciously fresh Mediterranean-inspired dish that packs a protein punch and is perfect for any occasion.
Ingredients
Scale:
1 can (15 oz) chickpeas, drained and rinsed
1 large ripe avocado, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 cup cucumber, diced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 clove garlic, minced (optional)
Instructions
In a large mixing bowl, combine the drained chickpeas, diced avocado, cherry tomatoes, chopped red onion, diced cucumber, crumbled feta cheese, and fresh parsley. Toss gently to avoid mashing the avocado.
In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, and minced garlic (if using) until well combined.
Drizzle the dressing over the salad and gently toss again until everything is evenly coated with the dressing.
Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld together.
Serve immediately or chill in the refrigerator for up to 30 minutes.
