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Mediterranean Chickpea Avocado Salad

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A vibrant, wholesome salad loaded with creamy avocado, juicy tomatoes, briny olives, chickpeas, and crumbled feta—drizzled with balsamic glaze and olive oil for a fresh Mediterranean burst.

Ingredients

Scale
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 cucumber, sliced
  • 1 avocado, diced
  • 1/4 cup kalamata olives
  • 1/4 cup green olives
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • Salt and black pepper to taste
  • 1/2 teaspoon dried oregano

Instructions

  1. In a large bowl, combine chickpeas, tomatoes, peppers, cucumber, olives, and avocado.
  2. Sprinkle with feta cheese and dried oregano.
  3. Drizzle with olive oil and balsamic glaze.
  4. Season with salt and pepper to taste.
  5. Gently toss or serve layered for a composed presentation.

Notes

  • Use ripe but firm avocado to prevent mushiness.
  • Chill the salad before serving for a refreshing taste.
  • Can be made vegan by omitting feta or using a plant-based alternative.

Nutrition

Keywords: chickpea avocado salad, Mediterranean salad, healthy salad, vegetarian salad, no-cook salad

Find it online: https://epicrecipebox.com/mediterranean-chickpea-avocado-salad/