Chickpea Avocado Salad with Feta is the perfect make-ahead salad for the warmer months. Loaded with fresh ingredients, and vibrant flavors, this salad is an excellent side dish or weekly meal prep staple.
With the summertime right around the corner, I have been trying to stay on track with eating as nutrtious as possible.
Working more fiber, and veggies into my diet has been a top priority and so far, this lifestyle changed has netted a 22 lb weight loss. With every pound I lose, I am more eager to clean up my diet and eat as wholesome as possible.
Meals like these Chick Pea Avocado Salad with Feta are easy to whip up and provide enough food for lunch all week. If I make two batches, both my husband and I can easily enjoy a flavorful and healthy lunch all week.
Creating fresh recipes like this Chick Pea Avocado Salad with Feta is much easier when you have a good fridge system. I have spent way too many years letting produce go to waste because it was lost in my fridge.
As strange as that sounds it is the truth and often led to moldy berries, or rotten peppers. Now, I use food storage systems like the Rubbermaid BRILLIANCE set. This easy to use food storage set is not only practical but easy on the eyes!
Now, I can easily prep my peppers, tomatoes, onions, and more on one day and store them in the Rubbermaid BRILLIANCE when I am ready to prepare the salad. Once I am done, each container can be washed again and used for the Chick Pea Avocado Salad with Feta storage.
Chick Pea Avocado Salad with Feta
- 8 mini rainbow peppers seeded/diced
- 1 pint cherry tomatoes
- 1 ripe avocado pitted, and diced
- 2 cans chick peas standard sized cans or 1 jumbo can
- 1 large cucumber diced
- 1 whole cubanole pepper seeded/diced
- 2 tablespoons Fresh Basil chopped
- 1/2 cup red onion diced
- 8 ounces feta cheese
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Modena Balsamic Vinegar
- Add all the chopped veggies & herbs to one large bowl; sitr with a wooden spoon.
- Drain the chickpeas and add them to the bowl.
- Add feta cheese in; stir.
- Drizzle in oil & vinegar and stir.
- Divide salad into containers to meal prep, or cover tightly until serving. This salad tastes best chilled for at least 2 hours (or more) to allow the flavors to meld.