Chickpea Feta Summer Salad With Avocado
Fresh Mediterranean flavors come through in this easy chickpea feta summer salad recipe. Each mouthful is a perfect blend of marinated flavor with a simple homemade vinaigrette dressing. Packed full of delicious nutrients this hearty salad makes a meal in itself.
Equipment
- 1 Salad Bowl
- 1 Teaspoon
- 1 Paring Knife
- 1 Chopping Knife
- 1 measuring cup
Ingredients
Chickpea Feta Salad
- 2 250 ml Cans of Chickpeas Or one large can, drained
- ½ English Cucumber Sliced lengthwise and cut up
- ½ Cup Italian Parsley Cut Up
- 1 Small Red Onion Diced
- 1 250ml Can of Sliced Black Olives Drained
- 1 500ml Tub of Feta in Brine Crumbled
- 2 Cups Cherry Tomatoes Sliced in Half
- 3 Avocado Diced
The Salad Dressing
- 1 Lemon Juiced
- ¼ Cup Olive Oil
- 1 Tsp Black Pepper
Instructions
Preparing the Salad
- Drain the canned chickpeas2 250 ml Cans of Chickpeasand the black olives (if using) and put in salad bowl.2 250 ml Cans of Chickpeas, 1 250ml Can of Sliced Black Olives
- Cut the English cucumber down the center. Cut into chunks and add to salad.½ English Cucumber
- Wash and then slice in half the cherry tomatoes and add.2 Cups Cherry Tomatoes
- Peel, pit, dice the avocados before adding to salad bowl.3 Avocado
- Wash and chop the Italian parsley. Add more or less as preferred.½ Cup Italian Parsley
- Dice the red onion and add to salad.1 Small Red Onion
- Drain the brine from the Feta and crumble on the salad.1 500ml Tub of Feta in Brine
The Dressing
- In measuring cup squeeze the lemon juice from the lemon be sure to remove seeds. The juice should be about ¼c.1 Lemon
- Add the olive oil and black pepper and mix well.¼ Cup Olive Oil, 1 Tsp Black Pepper
- Pour over the chickpea salad and toss to coat everything well before chilling.
- Serve this salad chilled. The longer it marinates the better the flavor so make ahead by at least two hours.
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