Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: Kalamata olives, sliced
Instructions
- Start by chopping the cherry tomatoes, cucumber, red onion, and parsley to create a fresh and colorful base for your Mediterranean salad. Set aside.
- In a large mixing bowl, combine the drained chickpeas with the chopped tomatoes, cucumber, red onion, and parsley, creating a hearty and vibrant salad.
- Gently fold in the diced avocado and crumbled feta cheese to add richness and texture. Be careful not to mash the avocado to maintain its appealing texture.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to ensure even coating and flavor distribution.
- Transfer the Mediterranean Power Bowl to serving bowls, garnish with extra parsley or olives if desired, and enjoy immediately or chill for 30 minutes to enhance flavors.
Notes
- For added flavor, include sliced Kalamata olives or a sprinkle of sumac.
- Use ripe but firm avocados to prevent browning.
- Chill the salad for 30 minutes before serving for a more developed flavor.
- Best enjoyed fresh within 2 days to maintain freshness.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg