Chickpea Salad with Avocado and Feta

A no-cook main salad built from chickpeas, avocado, feta, cucumber, tomatoes, and herbs, dressed with lemon and olive oil. The chickpeas provide the featured plant protein, while the avocado and feta add richness and saltiness. Toasted pita is included as the essential accompaniment so the dish functions as a complete main within the 30-minute series limit.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

• 2 pieces whole wheat pita halved and toasted
• 45 ml lemon juice freshly squeezed
• 45 ml olive oil
• 1 clove garlic finely grated or minced
• 5 ml Dijon mustard
• 4 g fine salt
• 1 g black pepper freshly ground
• 480 g canned chickpeas, drained and rinsed drained and rinsed
• 200 g cucumber seeded if watery, diced
• 200 g cherry tomatoes halved
• 60 g red onion very thinly sliced
• 15 g fresh parsley chopped
• 5 g fresh dill chopped
• 200 g avocado pitted and diced
• 120 g feta cheese crumbled

Instructions

1. Toast the pita halves in a dry skillet or toaster oven until warm and lightly crisped, about 3 to 5 minutes total. Pita is warm with lightly browned edges.
2. In a small bowl or jar, whisk together the lemon juice, olive oil, garlic, Dijon mustard, salt, and black pepper until emulsified and lightly thickened. The dressing looks glossy and evenly blended.
3. In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, parsley, and dill if using. The bowl is evenly filled with the salad base.
4. Pour the dressing over the chickpea mixture and toss gently until everything is coated. The vegetables and chickpeas are evenly dressed without breaking apart.
5. Fold in the avocado and feta last so they stay in distinct pieces. Avocado and feta are distributed but not smashed.
6. Taste and adjust with a small pinch more salt or black pepper if needed from the already measured totals, then divide the salad between plates and serve with the toasted pita. The salad tastes balanced and the pita is ready alongside it.