Ingredients
Vegetables & Herbs
- 1/2 cup cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
Canned & Dairy
- 15 ounce can chickpeas, drained and rinsed
- 4 ounces feta cheese, diced
Dressings & Seasoning
- 2 tablespoons olive oil
- 1 lemon, juice and zest of
- 1 garlic clove, pressed
- Kosher salt and pepper, to taste
Instructions
- Combine Vegetables and Chickpeas: In a large bowl, add the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, chopped cilantro, and drained chickpeas. Mix gently to combine all the fresh ingredients evenly.
- Add Feta and Olive Oil: Add the diced feta cheese to the bowl with the vegetables, then drizzle the mixture with 2 tablespoons of olive oil, which adds richness and balances the flavors.
- Dress and Season the Salad: Stir in the fresh lemon zest, lemon juice, and pressed garlic into the salad. Season with kosher salt and freshly ground black pepper to taste. Toss everything gently to ensure the salad is well coated with the dressing and flavors are distributed.
Notes
- This salad is best served fresh but can be refrigerated for up to 1 day for flavors to meld.
- Use ripe but firm avocados to prevent the salad from becoming mushy.
- Add a pinch of crushed red pepper flakes for a subtle hint of heat if desired.
- Can be served as a light main dish or as a side to grilled meats or pita bread.
- For a vegan option, omit the feta cheese or replace it with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
