Avocado Chickpea Feta Salad (Print Version)
Avocados, chickpeas, feta, lemon, and herbs tossed for a vibrant, zesty and protein-packed meal.
# Ingredients:
→ Salad Components
01 -
3 large ripe avocados, sliced
02 -
1 can (425 g) cooked chickpeas, rinsed and drained
03 -
120 g crumbled feta cheese
04 -
1/4 medium red onion, thinly sliced
05 -
15 g fresh parsley or cilantro, finely chopped
→ Dressing and Seasonings
06 -
Juice of 1–2 lemons
07 -
1 teaspoon sumac
08 -
Olive oil, to taste
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
1 clove garlic, crushed (optional)
# Steps:
01 -
Slice the avocados and arrange them evenly in a large salad bowl.
02 -
Add the rinsed chickpeas, thinly sliced red onion, crumbled feta cheese, and chopped herbs to the avocado.
03 -
Drizzle the ingredients with olive oil and freshly squeezed lemon juice. Sprinkle sumac, add salt and pepper to taste, and include crushed garlic if desired.
04 -
Gently toss all components until evenly coated. Adjust seasoning if necessary. Serve immediately or cover and refrigerate for up to 4 days.
# Notes:
01 -
For best flavour, use ripe avocados and adjust lemon juice according to desired tanginess.