Avocado Chickpea Salad by @shonda1020

15 min

4 servings

🥑

600 g

Avocado

🫘

430 g

Chickpeas

🧀

75 g

Feta cheese

🧅

30 g

Red onion

🌿

10 g

Cilantro

🍋

45 ml

Lemon

🫙

2 g

Sumac

🫒

30 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.3 g

Black pepper

🧄

3 g

Garlic

  1. Drain
    • chickpeas

    Drain and rinse the 15 oz can of chickpeas thoroughly in a colander.

  2. Halve
    • avocado

    Halve, pit, and slice the 3 semi-firm avocados on a cutting board.

  3. Place
    • avocado

    Place the sliced avocado into the salad bowl.

  4. Slice
    • red onion
    • fresh cilantro

    Thinly slice 1/4 red onion and chop 2 to 3 tbsp fresh cilantro.

  5. Add
    • chickpeas
    • red onion

    Add the rinsed chickpeas and sliced red onion to the salad bowl.

  6. Add
    • feta cheese
    • fresh cilantro

    Add 1/2 cup crumbled feta cheese and the chopped fresh cilantro to the bowl.

  7. Juice
    • lemon juice

    Juice 1 lemon and drizzle its juice evenly over the salad.

  8. Drizzle
    • olive oil
    • sumac

    Drizzle 2 tbsp olive oil over the salad and sprinkle with 1 tsp sumac.

  9. Season
    • salt

    Season with salt and black pepper to taste.

  10. Crush
    • garlic

    Crush 1 garlic clove and add it to the salad, if using.

  11. Toss
    • avocado
    • chickpeas
    • feta cheese

    Gently toss the salad until evenly coated, then taste and adjust the seasoning if needed.

Avocado Chickpea Salad by @shonda1020

15 min

4 servings

🥑

600 g

Avocado

🫘

430 g

Chickpeas

🧀

75 g

Feta cheese

🧅

30 g

Red onion

🌿

10 g

Cilantro

🍋

45 ml

Lemon

🫙

2 g

Sumac

🫒

30 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.3 g

Black pepper

🧄

3 g

Garlic

Preparation Steps

  1. Step 1/11

    Drain and rinse the 15 oz can of chickpeas thoroughly in a colander.

    🫘chickpeas
    🥫can opener
    🧺colander

  2. Step 2/11

    Halve, pit, and slice the 3 semi-firm avocados on a cutting board.

    🥑avocado
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Place the sliced avocado into the salad bowl.

    🥑avocado
    🥣salad bowl

  4. Step 4/11

    Thinly slice 1/4 red onion and chop 2 to 3 tbsp fresh cilantro.

    🧅red onion
    🌿fresh cilantro
    🔪chef's knife
    🪵cutting board

  5. Step 5/11

    Add the rinsed chickpeas and sliced red onion to the salad bowl.

    🫘chickpeas
    🧅red onion
    🥣salad bowl

  6. Step 6/11

    Add 1/2 cup crumbled feta cheese and the chopped fresh cilantro to the bowl.

    🧀feta cheese
    🌿fresh cilantro
    🥣salad bowl
    🥄measuring spoons

  7. Step 7/11

    Juice 1 lemon and drizzle its juice evenly over the salad.

    🍋lemon juice
    🍋citrus juicer
    🥣salad bowl

  8. Step 8/11

    Drizzle 2 tbsp olive oil over the salad and sprinkle with 1 tsp sumac.

    🫒olive oil
    🫙sumac
    🥄measuring spoons
    🥣salad bowl

  9. Step 9/11

    Season with salt and black pepper to taste.

    🧂salt
    ⚫black pepper
    🥄measuring spoons
    🥣salad bowl

  10. Step 10/11

    Crush 1 garlic clove and add it to the salad, if using.

    🧄garlic
    🔪chef's knife
    🪵cutting board
    🥣salad bowl

  11. Step 11/11

    Gently toss the salad until evenly coated, then taste and adjust the seasoning if needed.

    🥑avocado
    🫘chickpeas
    🧀feta cheese
    🧅red onion
    🌿fresh cilantro
    🍋lemon juice
    🫙sumac
    🫒olive oil
    🧂salt
    ⚫black pepper
    🧄garlic
    🥣salad bowl
    🥄salad servers

Composition

Ingredients

Types

Fruits, Legumes, Dairy, Vegetables, Herbs and Spices, Oils

Ingredients

Avocado, Chickpeas, Feta cheese, Red onion, Cilantro, Lemon, Sumac, Olive oil, Salt, Black pepper, Garlic

Notes

Avocado (large, semi-firm), Chickpeas (canned, drained), Feta cheese (crumbled), Red onion (thinly sliced), Cilantro (fresh, chopped), Lemon (juiced), Olive oil (to drizzle generously), Salt (to taste), Black pepper (to taste), Garlic (crushed, optional)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Pescatarian, Mediterranean diet

Calories

420 kcal

Macro nutrients

Protein: 13g, Total fat: 29g, Saturated fat: 6g, Carbohydrates: 35g, Dietary fiber: 13g, Sugars: 4g

Nutritional Information

Minerals

Potassium: 720mg, Calcium: 190mg, Iron: 3mg, Magnesium: 65mg, Sodium: 420mg

Vitamins

Vitamin C: 22mg, Vitamin K: 32mcg, Folate: 130mcg, Vitamin B6: 0.45mg, Vitamin E: 3.5mg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

salad bowl, chef's knife, cutting board, can opener, colander, measuring spoons, citrus juicer, salad servers

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Appetizer

Occasions

Weeknight meal, Lunch, Picnic, Potluck, Barbecue

Origin

Source

Platform

instagram

Original Creator

@shonda1020

Origin

Cuisine

Mediterranean, Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Crumbly, Crisp, Juicy

Flavors

Zesty, Tangy, Savory, Herbaceous, Nutty, Salty, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after preparing,Do not leave out for more than 120 min), fridge : 1440 min (Store in an airtight container,Refrigerate at or below 4°C / 40°F,Press plastic wrap directly onto the salad surface to reduce avocado browning,Best consumed within 24 hours), freezer : 0 min (Not recommended because avocado, feta, and fresh herbs lose their texture after thawing)