Description
A protein-packed Mediterranean-inspired salad blending creamy avocado, tangy feta, and fiber-rich chickpeas with a zesty lemon dressing. Perfect as a light main course or elevated side dish, this no-cook recipe offers a creamy, crunchy, and refreshing balance in every bite.
Ingredients
15 oz canned chickpeas, rinsed and drained
1 small cucumber, chopped
1 red bell pepper, diced
1 pint cherry tomatoes, halved
1 ripe avocado, diced
1 cup crumbled feta cheese
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp honey
1 tbsp Dijon mustard
1/4 cup chopped fresh dill
1/4 tsp salt
1/4 tsp black pepper
Instructions
Combine chickpeas, cucumbers, bell peppers, cherry tomatoes, avocado, and dill in a large bowl.
Whisk lemon juice, olive oil, honey, Dijon mustard, salt, and pepper to create the dressing.
Pour dressing over the salad and gently toss until ingredients are coated.
Top with crumbled feta and adjust seasoning if desired.
Serve chilled or at room temperature.
Notes
Vegan option: Substitute feta with crumbled vegan cheese or omit for lower-fat versions.
For crunch: Add chopped red onion or toasted nuts like almonds or walnuts.
Storage: Keep leftovers refrigerated in an airtight container for up to 2 days.
- Prep Time: 20
- Category: Dinner
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 40mg