- 1 (14 oz) can chickpeas, rinsed and drained
- 15 grape or cherry tomatoes, halved
- ¼ cup finely chopped red onion
- ¼ cup finely chopped flat-leaf parsley
- 2 small avocadoes, peeled, pitted and cubed
- ½ cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 clove garlic, minced
- Salt and black pepper, to taste
- In a medium mixing bowl, whisk together olive oil, lemon juice and garlic. Season with salt and pepper to taste. Stir in chickpea, tomatoes, red onion and parsley.
- Add avocado; toss gently. Serve with a sprinkle of feta cheese over the top.
- Enjoy!
Hi! Is one serving approximately one cup of the salad?
Hi Valerie,
One serving is the whole recipe divided by 4. Hope this helps!
I brought this to a family get-together and it was a big hit. I have brought tabouli in the past, but with a few gluten intolerant people to consider, this was a great alternative. I will be making it again!
That’s great! I am glad everyone likes it. Take care and thanks for writing :0
I loved this recipe. I will be making it regularly! Thanks
You’re welcome Kelly! Glad you loved it. It’s one of my favorite summer salads 🙂
This is sooo good!!!
I needed a heart healthy recipe for Easter dinner so I’m going to try this! Looks yummy!
Is the nutrition information for the entire recipe? Or 1 serving? The numbers seem high!
Hi Dana, Thanks for pointing that out. The nutrition information I had before was not correct. It’s fixed now!