Description
A refreshing, protein-packed Mediterranean salad blending roasted chickpeas, creamy avocado, tangy feta, and vibrant herbs. Perfect for lunches, snacks, or light meals with a balance of textures and flavors.
Ingredients
Chickpeas (cooked, drained) – 1 1/2 cups
Avocado – 1 large
Crumbled feta cheese – 3/4 cup
Lemon juice – 2 tbsp
Olive oil – 1 tbsp
Cherries (or apple, diced) – 1 cup
Arugula – 2 cups
Mint (or parsley) – 1 tbsp chopped
Instructions
Toss arugula with 1 tbsp olive oil and 1 tbsp lemon juice in a large bowl
Preheat oven to 400°F. Spread chickpeas on a baking sheet; drizzle with 1 tsp olive oil and roast 20 minutes until golden and crispy
Add chickpeas, avocado halves, crumbled feta, and halved cherries into the arugula bowl
Mix remaining 1 tbsp lemon juice with 1 tsp olive oil and 1 tsp honey (optional). Drizzle over salad
Sprinkle chopped mint, toss gently to coat without smashing avocado
Notes
Use fresh-squeezed lemon juice for optimal flavor
Swap mint for parsley or dill based on herb availability
Cherries provide subtle sweetness; apple works as a substitute
Adaptable to regional Mediterranean variations
- Prep Time: 15
- Cook Time: 20
- Category: dinner
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg