Ingredients
- 1 can chickpeas, rinsed and drained
- 2 ripe avocados, cubed
- 150g feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients: Rinse and drain the chickpeas, chop the tomatoes, dice the red onion, and cube the avocados. Keep the herbs roughly chopped for a rustic feel.
- Mix the base: In a large mixing bowl, combine the chickpeas, tomatoes, avocado, feta, onion, and herbs.
- Dress it up: Drizzle olive oil and lemon juice over the top. Season with salt and pepper to taste.
- Toss gently: Mix everything together carefully to avoid mashing the avocados—goodness knows we want creaminess, not mush!
- Taste and adjust: Try a spoonful and see if you need more lemon or seasoning. Adjust until you’re happy!
- Let it rest: Allow the salad to sit for about 10–15 minutes before serving. This extra time allows the flavors to meld perfectly.
Notes
For added texture, try roasting the chickpeas before adding them to the salad for a crunchy difference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian