Description
A protein-packed Mediterranean salad blending creamy avocado, tangy feta, and hearty chickpeas in a bright lemon-herb vinaigrette. This no-cook meal prep recipe is nutrient-dense, satisfying, and perfect as a main dish or side.
Ingredients
2 cans chickpeas (15 oz/425g each), drained and rinsed
1 cup crumbled feta cheese (non-iodized salt)
2 medium avocados, diced
1/4 cup extra virgin olive oil
Juice of 2 lemons
1/4 cup chopped fresh mint
2 tbsp chopped fresh parsley
1 small red onion, finely diced
Salt to taste
Black pepper to taste
1 tsp Dijon mustard (optional)
Instructions
In a large bowl, gently mash half of the chickpeas with a fork to create a chunky texture.
Add diced avocado, crumbled feta, red onion, chopped mint, and parsley.
In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Adjust seasoning and refrigerate for 10–15 minutes before serving to let flavors meld.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
For meal prep, keep dressing separate until ready to serve to prevent sogginess.
Swap feta with crumbled vegan cheese for a vegetarian version.
- Prep Time: 15
- Category: Meals
- Method: Assembly
- Cuisine: Mediterranean