Description
This Chickpea Avocado Salad is an easy salad you’ll want to make on repeat! It’s loaded with fresh veggies, avocado, and a squeeze of lemon juice.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 persian (mini) cucumbers, diced
- 1 cup cherry tomatoes, halved or quartered
- 1 small avocado, peeled, pitted, and diced
- 2 tablespoons crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- juice of 1/2 lemon
- pinch sea salt
- 2 teaspoons fresh herbs, chopped (optional)
Instructions
- Place the chickpeas, cucumbers, tomatoes, avocado, and crumbled feta in a medium bowl. Drizzle with olive oil and lemon juice. Season with sea salt and fresh herbs (if desired). Toss until combined.
- Taste and add more lemon juice, salt, and herbs as desired. Serve and enjoy!
Notes
Chop the veggies small enough and a similar size so you get some of each in every bite.
Make it vegan by leaving out the feta cheese.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 3/4 cup
- Calories: 259
- Sugar: 5.3 g
- Sodium: 129.3 mg
- Fat: 15.2 g
- Saturated Fat: 2.6 g
- Carbohydrates: 25.6 g
- Fiber: 8.4 g
- Protein: 8.2 g
- Cholesterol: 4.2 mg