Ingredients
Vegetables
- 1/2 cup cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
Pantry & Dairy
- 15 ounce can chickpeas, drained and rinsed
- 4 ounce feta cheese, diced
- 2 tablespoons olive oil
- 1 lemon, juice and zest
- 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. Gently toss to mix the fresh ingredients evenly.
- Add Feta and Olive Oil: Add the diced feta cheese to the bowl and drizzle with the olive oil. This adds creaminess and richness to the salad.
- Season with Lemon and Garlic: Stir in the zest and juice of one lemon along with the pressed garlic clove. Season the salad with kosher salt and freshly ground black pepper to taste. Toss everything gently to combine all the flavors thoroughly.
Notes
- For best flavor, use ripe avocados to ensure creaminess.
- Adjust lemon juice and garlic to your taste preference for more tang or zest.
- This salad is best served immediately but can be refrigerated for up to 1 day.
- Feel free to add extra herbs like parsley or mint for a different twist.
- Use gluten-free certified chickpeas to keep the salad gluten free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
