Description
This Chopped Salad with Chickpeas, Feta, and Avocado is a refreshing and satisfying meal perfect for a light lunch or dinner. Packed with protein, healthy fats, and fresh veggies, it’s a nutritious option that doesn’t skimp on flavor.
Ingredients
Scale
Salad Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper.
- Assemble the Salad: In a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, and red onion. Pour dressing over the salad and toss gently to coat.
- Finish the Salad: Add avocado, feta cheese, and parsley. Toss lightly to combine. Adjust seasoning to taste.
- Serve: Enjoy immediately or chill for 30 minutes before serving for optimal flavor.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
- Add avocado just before serving to prevent browning.
- For additional protein, consider adding grilled chicken or shrimp.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 15 mg
