Description
This Chickpea Feta Avocado Salad is a fresh, vibrant, and filling dish combining creamy avocado, tangy plant-based feta, and protein-packed chickpeas. Tossed in a light apple cider vinegar dressing with crisp veggies and fresh herbs, it offers a perfect nutritious meal or snack full of texture and bright flavors.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 ripe avocado, peeled, pitted, and diced
- 1/2 cup plant-based feta, crumbled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 2 tablespoons apple cider vinegar (natural)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard (natural)
- 1/4 teaspoon garlic powder (natural)
- Salt and pepper, to taste
- Pinch of natural gelling agent (optional)
Instructions
- Prepare the vegetables and herbs: Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the fresh parsley. Cut the avocado in half, remove the pit, and scoop out the flesh into bite-sized pieces.
- Rinse and drain the chickpeas: Open the canned chickpeas, rinse under cold water to remove canning liquid, and drain thoroughly to keep the salad fresh and prevent sogginess.
- Make the dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, Dijon mustard (natural), garlic powder (natural), salt, and pepper. For a thicker texture, gently stir in a pinch of natural gelling agent. This dressing adds bright, zesty flavor to the salad.
- Assemble the salad: In a large mixing bowl, combine the chickpeas, avocado, cherry tomatoes, cucumber, red onion, and parsley. Pour the dressing over the ingredients and gently toss to coat everything evenly, taking care to keep the avocado chunks intact.
- Add plant-based feta: Crumble the plant-based feta over the salad and gently toss once more to blend the tangy, salty flavor throughout the salad.
Notes
- Choose ripe avocados that yield slightly to gentle pressure for maximum creaminess.
- Use fresh herbs and crunchy vegetables for better flavor and texture.
- Toss gently to avoid mashing the avocado and to keep the salad visually appealing.
- Adjust the apple cider vinegar in the dressing to your taste preference.
- Add avocado and plant-based feta just before serving to preserve freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: chickpea salad, avocado salad, plant-based feta, healthy salad, Mediterranean salad, protein-packed salad, easy salad
