Description
This Chickpea Feta Avocado Salad is a vibrant, hearty, and nutritious salad combining creamy plant-based feta, ripe avocado, fresh vegetables, and a zesty natural gelling agent dressing. Quick and simple to prepare, it offers a perfect balance of textures and flavors, making it ideal for lunch, dinner, or a light snack that is both satisfying and energizing.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup plant-based feta (crumbled)
- 1 ripe avocado, diced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
Dressing Ingredients
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp apple cider vinegar (natural)
- 1/4 tsp natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Ingredients: Rinse and drain the chickpeas thoroughly before placing them in a large mixing bowl. Dice the ripe avocado and cucumber into bite-sized pieces. Halve the cherry tomatoes and finely chop the red onion and parsley to keep everything fresh and colorful.
- Make the Dressing: In a separate small bowl, whisk together olive oil, freshly squeezed lemon juice, apple cider vinegar, a pinch of salt and pepper, and natural gelling agent until silky and well combined. This dressing will cling beautifully to the salad ingredients.
- Combine the Salad: Pour the dressing over the chickpeas, avocado, cucumber, tomatoes, onion, and parsley. Gently toss everything together, taking care not to mash the avocado but ensuring each bite is coated with the tangy dressing and packed with vibrant flavors.
- Add the Plant-based Feta and Serve: Sprinkle the crumbled plant-based feta on top of the salad just before serving to maintain its delightful texture. Give the salad a light final toss or leave the feta on top as a garnish for an appealing presentation.
Notes
- Use ripe but firm avocados to avoid mushy textures.
- Add dressing gradually to control flavor intensity and avoid sogginess.
- Chill the salad in the refrigerator for 15-20 minutes before serving to meld flavors.
- Toss gently to keep avocado pieces intact and maintain texture contrast.
- Taste before adding extra salt since plant-based feta already provides saltiness.
- 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: 23g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: chickpea salad, avocado salad, plant-based feta, gluten free, healthy salad, quick salad, vegan salad, protein salad
