This Chickpea, Avocado, and Feta Salad is the perfect vegetarian substitute for tuna or egg salad. Pack it into a wrap, sandwich, on top of a salad for a healthy and yummy lunch.
I have always loved tuna and chicken salad and it is one of my favorite things to make for brunch, especially in cute little petite sandwiches stacked with fresh veggies. However most of the time I don't have a good meatless option up my sleeve other than egg salad, which can get boring after a while. Enter this amazing avocado, chickpea, and feta salad. It is just so so good. The feta adds just the right amount of saltiness and the avocado is the perfect thing to add creaminess without mayonnaise or sour cream. The chickpeas add protein and fiber making for one amazing lunch salad.
Chickpea, Avocado, and Feta Salad
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- 14 oz. canned chickpeas, rinsed and drained
- 1 U avocado
- 1/4 cup reduced fat feta cheese
- 2 tsp Dijon mustard
- 1 tbsp. lemon juice
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 2 tbsp. cilantro (or more)
- Salt and pepper
Mash together the chickpeas, avocado, and feta cheese using a fork or wooden spoon until well combined. It should still have some chunks and texture. Stir in the other ingredients and season with salt and pepper as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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