Ingredients
- Cooked Chickpeas: 1 (15-ounce) can, drained and rinsed
- Feta Cheese: 4 ounces, crumbled
- Avocado: 1 large, diced
- Red Onion: 1/4 cup, finely chopped
- Cucumber: 1/2 cup, diced
- Fresh Lemon Juice: 2 tablespoons
- Olive Oil: 1 tablespoon
- Fresh Dill: 1 tablespoon, chopped
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, diced avocado, chopped red onion, and diced cucumber.
- Step 2: In a small bowl, whisk together the fresh lemon juice, and olive oil.
- Step 3: Pour the lemon-olive oil dressing over the chickpea mixture.
- Step 4: Gently toss all ingredients until well combined.
- Step 5: Sprinkle the chopped fresh dill over the salad.
- Step 6: Serve immediately or chill for later.
Notes
- To prevent browning, toss the diced avocado with a little extra lemon juice before adding it to the salad.
- This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours – add the dill just before serving.
- Serve this vibrant salad chilled as a light lunch, or as a flavorful side dish with grilled chicken or fish.
- If you find your feta is too salty, soak it in cold water for 10-15 minutes before crumbling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American