Spoon of chickpea avocado salad.jpg
Print Recipe
0 from 0 votes

Chick Pea Avocado Salad with Feta

A delicious and filling summer salad loaded with veggies, chick peas, feta cheese, and an oil & vinegar dressing. Reminds me of a tasty Greek Salad sans the olives.
Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 8 people
Author: Amy

Ingredients

  • 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

Instructions

  • All all the chopped veggies & herbs to one large bowl. Drain the chickpeas and add them to the bowl. Add feat cheese in. Add oil & vinegar and stir Put salad in containers for the fridge. Allow flavors to meld for an hour.