Description

This Chickpea Feta Avocado Salad is a fresh and vibrant dish combining creamy plant-based feta, buttery avocado, and hearty chickpeas with crisp cucumber, sweet cherry tomatoes, and red onion. Tossed in a tangy apple cider vinegar dressing and garnished with fresh parsley, it offers a colorful, nutrient-packed meal perfect for any season and occasion.

Ingredients

Scale

Main Ingredients

1 1/2 cups cooked chickpeas (drained and rinsed)
3/4 cup plant-based feta (crumbled)
1 ripe avocado (diced)
1 cup cucumber (chopped into bite-sized pieces)
1 cup cherry tomatoes (halved)
1/4 cup red onion (thinly sliced)
2 tablespoons fresh parsley (chopped)

Dressing

3 tablespoons apple cider vinegar (natural)
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt (adjust to taste)
1/4 teaspoon freshly cracked black pepper

Instructions

Prepare the Vegetables: Start by washing and chopping all your vegetables: dice the avocado, chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion. Finely chop the fresh parsley for garnishing.
Mix the Chickpeas and Feta: Drain and rinse the canned chickpeas well. In a large bowl, combine the chickpeas with the crumbled plant-based feta to create a creamy and protein-rich base for the salad.
Whisk Your Dressing: In a small bowl, whisk together the apple cider vinegar (natural), extra virgin olive oil, sea salt, and freshly cracked black pepper until well combined, creating a tangy and balanced dressing.
Combine Ingredients: Gently toss all the chopped vegetables, chickpeas, and feta mixture with the dressing. Stir carefully to coat all ingredients evenly without mashing the avocado.
Final Touches: Add the chopped parsley on top for extra freshness and a pop of green color. Taste the salad and adjust the seasoning if needed before serving.

Notes

Choose ripe but firm avocados to maintain texture and avoid mushiness.
Use fresh vegetables like crisp cucumber and ripe tomatoes for the best flavor and crunch.
Drain chickpeas thoroughly to prevent excess moisture from diluting the dressing.
Prepare the dressing just before mixing to keep flavors bright and prevent the salad from becoming watery.
Adjust salt carefully as plant-based feta can be salty.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 320mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg

Keywords: chickpea salad, avocado salad, plant-based feta, vegan salad, healthy lunch, quick salad, gluten free