Chickpea Salad Recipe
Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, creamy avocado and feta cheese. The fresh lemon dressing adds the Mediterranean flavors of classic Greek Salad.
Chickpea salad is easy to make and comes together fast. It’s perfect for lunch since chickpeas are protein packed and leave you feeling satisfied for hours. We also love to serve garbanzo bean salad with roasted red potatoes and pork tenderloin for dinner.
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Chickpea Salad or Garbanzo Bean Salad?
Chickpeas are the same thing as garbanzo beans and can be used interchangeably in this recipe. They are known as chickpeas in the US and Garbanzo beans in Europe.
What are chickpeas? Chickpeas are peach colored round legumes or seed pods and part of the pea family. They have a satisfying nutty flavor. Use canned drained chickpeas or cook your own.
Are Chickpeas good for you?
Chickpeas are a very healthy food and are a perfect way to add plant based protein to salad.
- Chickpeas add great protein and fiber to this salad.
- They are also rich in iron, zinc, phosphorus and B vitamins.
- Experts say chickpeas may help with weight loss*
- Chickpeas help with blood sugar control,* (the starch in chickpeas is digested slowly resulting in stabilized sugar levels).
What is a Good Cilantro Substitute?
Cilantro (coriander) has fresh, vibrant and distinctive flavor and you either love it or you don’t. If you don’t enjoy the flavor of cilantro, you can substitute with other fresh herbs such as finely chopped fresh parsley, chives, dill, or a combination of fresh herbs, adding them to taste. Dried herbs could be used if necessary but fresh is best.
Is this a Make-Ahead Salad?
Leftover chickpea salad is great for meal prep because it keeps really well in the refrigerator for a couple of days. The lemon juice prevents browning in the avocados and the taste only gets better as the flavors meld in the refrigerator. To store, cover with plastic wrap directly over the surface of the salad and refrigerate the leftover portion. Add the salt just before serving to prevent softening of the cucumbers and tomatoes.
More High Protein Salads:
Chickpeas make this a feel-good, protein packed, and satisfying salad. We love salads with protein because they keep you full for hours.
- Avocado Chicken Salad – so easy with rotisserie chicken!
- Salmon Cobb Salad – with juicy morsels of salmon
- Chopped Chicken Salad – this has the best dressing
- Shrimp Salad with juicy cajun shrimp
- Avocado Tuna Salad – uses avocado instead of mayo!
Chickpea Salad Recipe
Ingredients
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice, from 1 large lemon
- 1 garlic clove, pressed or minced
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 1 1/2 cups cherry tomatoes, halved
- 1 English Cucumber, halved and sliced
- 15 oz chickpeas, or garbanzo beans, drained, rinsed
- 1/2 medium red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 4 oz feta cheese, diced
Instructions
- Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
- Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
*Sources for chickpeas weight loss and blood sugar control information from Healthline and Dr. Axe.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha this is a wonderful refreshing salad. Have made it 3 times and enjoy every mouthful, even hubby loves it. The lemon-olive oil dressing is so light, crisp and tasty. Did not think I would like the raw garlic but it made all ingredients just burst with flavor. Thanks for all your wonderful recipes which I share with friends and family.
Hi Dolores! That’s wonderful to hear. Thank you for sharing your experience. I’m glad you loved it.
This is the most incredibly delicious salad one could make.
It always gets rave reviews. I have made it 4 times already.
Nothing to improve other than a reminder to make this salad the day before so that the ingredients can meld nicely…
Thanks for sharing that with us and for the reminder! We’re glad that you loved this salad a lot.
I have made this several times! I’m not a huge fan of cilantro so I usually substitute half with fresh parsley.
Super clean and delicious….and always a hit!
That’s a good substitute and we’re glad that you enjoyed it!
Really yummy, easy to make, refreshing salad. I added a bit of rice vinegar for a little extra kick, but it is great without it too.
Thank you for sharing, Leslee!
How well does this package- was thinking of making this for a work summer event tomorrow and didnt want the avocado to brown.
Hi Keri. Yes, this keep well in the refrigerator for a couple of days. You can see my notes in the blog post above “Is this a Make-Ahead Salad?”
I hope you love the recipe!
It is delicious. Easy to make.
It is good looking and attractive to look at.
I’m so glad you both enjoyed it, Ron & Juanita!
This recipe is just plain amazing! All the ingredients work very well together. My entire family just loves it!
Thanks Natasha!
Hello Nila, that’s great to hear! I;m glad that your family enjoyed our Chickpea Salad Recipe!
Great recipe!
I added some artichoke quarters which didn’t do any damage. And I did end up adding a bit of agave syrup to the dressing..I like it on the tart side but I had guests that I wasn’t sure about. They loved it!
Nice to know that you enjoyed the recipe with some of the ingredients that you added. Thanks for sharing!
I made this for dinner tonight for my wife. We shared it as our entree. The only thing I changed was throwing in a 1/2 cup of matchstick carrots. It was delicious and we both loved it.
I just pre-ordered your new cookbook from Amazon. I can’t wait to read it next week and try more of your recipes. They’re the best! Thank you
Hi Richard! That’s great to hear. I’m glad it was enjoyed. Thank you for sharing.
I’m excited for you to get the cookbook. It should release at the beginning of October.
I prepared this salad last week. I AM preparing this salad again in 5 minutes. It is so delicious! I ate it over the course of three days and it remained fresh for the duration of the 3-day span of time.
That’s great! So glad you love the recipe.
I’m going to try this salad next weekend for a group of friends. What other cheese would you recommend if I didn’t use feta?
Hi Linda! I would say another crumbly cheese would work best.
Love this salad Natasha. So light and fresh tasting. Will make again throughout the summer. Thank you.
It’s the perfect summer salad! I’m so glad you loved it, Lou-Ann!
I’ve started the Mediterranean Diet and made this for lunch. This is so good! Love the ingredients and that dressing is super yummy!
I’m so happy you loved it, Lisa! Thank you so much for sharing that with us!
It was so delicious! Will definitely make again. I have eaten this whole salad by myself, almost every.
So glad that you enjoyed it!
I just had to leave a comment after making this tonight! Easy and delicious! The only thing missing was the avocado which is fine for me because i hate Avocado lol it was great without it! Will be making again!
That’s fine and thank you for your great comments and feedback!
I’m so glad to hear that as I am not a big fan of avocado. I will eat it once in a blue moon.
I’ve been doing your salad for years now! its a huge hit in my family. Thanks again for such a yummy recipe
You’re very welcome! I hope your family will love all the other recipes that you will try.
Hi Natasha ,This is a perfect spring/summer salad ! I’ve given the recipe out at least 5 times . Could I make this 2 days ahead with leaving out the dressing , avocado & cheese until ready to serve ?
Thanks
Donna
Hi Donna! Yes, this keep well in the refrigerator for a couple of days.
My family is not a big fan of the texture/taste of avocado. Could you suggest a substitute(s)?
Hi Valerie! I’m not sure that I have a good substitute recommendation. Some of my readers have used edamame in its place. You could also just leave it out.
I just made this salad, based on the 5 star ratings and it was amazing! This will be part of my salad rotation for sure. I added sweet peppers and a hot pickle. Thank you!
That’s wonderful, Lori! Thank you for trying my recipe!
This is easy and delicious! Thank you for another good recipe.
You’re welcome, Tara! So glad you loved it.
I used everything in the recipe, and added fresh basil leaves, fresh parsley, and fresh dill just because I like all of them.
I salt only one portion at a time since my meals are for me only.
Hi Joyce! Thank you for sharing your experience with the recipe. I’m glad you loved it.
This was delicious! My family loved it. Great summer salad. My only suggestion is to double it!
Thank you so much, Susan for your excellent comments and review!
Delicious! I’ve made 3 times in past few weeks. I’m not a fan of cilantro so I substituted 1 T fresh dill (or 1/2 T dried dill) and it was delicious. I’m going to try adding chicken or tuna tonight as main course.
Sounds great! I’m sure you’ll love adding that too,
What is the serving size? It’s not listed in calorie count. Thank you!
Hi Jill! The number of servings is listed at the top of the recipe card. It serves 6. I’m sorry I don’t have each individual serving measured out. The nutrition facts are computer generated. You’ll have to divide the recipe into 6 equal servings or weigh the recipe as a whole on the food scale and then divide that weight by 6 to get your serving. I hope that helps.
This is literally my favorite salad now! I can’t get enough. Thank you!
You’re very welcome, T! I’m so glad you love it.
You my dear beautiful young lady are amazing…Love your recipes and your presentation. At this age of 89 I look back to a time in 1952 when I was denied chef school because I was a woman, the same year the Julia Child was, she in her 40’s, I, 17. My grandson, a chef is carrying on my dream. Blessing and thank you for your wonderful videos.
Aaaw, thank you for your compliment, it means a lot to me. Those were the days, now – women are rocking it!
Thanks Natasha for this interesting recipe..I personally prefer to keep it ” light” ..I skip the feta and advocado..I add: bulgur or brown rice or barley and celery : it adds ” crunch”..
I made this tonight but subbed aldi Greek dressing because I had a bottle in the fridge and it was amazing.
I’m so glad you loved the recipe, Sarah! Thank you for the review.
After reading a lot of reviews I did not see anything about how long should you prepare ahead of serving. When is it at it’s best?
Hi Barbara! Yes, see my notes in the blog post above “Is this a Make-Ahead Salad?”
I hope you love the recipe!
This looks delicious! Can you advise what a serving size for this salad is and how many servings this recipie will make!?
Hi Norah! At the top of the recipe card, the number of servings is listed. You can increase/decrease the recipe if you’d like to make more or less. I don’t have it measured out exactly, but it serves 6 as a side salad. I hope that helps.
Loved this salad. I am looking. for healthy recipes to improve my diet. This definitely fits the bill
Hi Annie! That’s great to hear. I’m so glad you loved it. Thank you for the review.
I’ve made this twice in the past two weeks and it’s delicious! Both times, I had Trader Joe’s Greek chickpeas, and added them instead of regular ones. Kicked it up a notch😉
Your recipes are always wonderful! Looking forward to receiving your cookbook in a few months!
I’m happy to hear that you enjoyed it both times! Thanks so much for sharing that with us.
This recipe is delicious! I had a couple of “firsts” with this one. Up until today, I’d never tried a chickpea, and I’d never tried feta cheese! Both were outstanding! The flavor in the salad is terrific. The only thing I changed for my personal taste is that I added a tablespoon of Country Dijon mustard to the dressing. I also left out adding any salt (on purpose) because the mustard and feta added plenty (and I am a salt lover, too, so I was shocked!). I ate this salad in a whole wheat pita pocket for lunch. Scrumptious! Thank you for such a delicious recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa!
This salad is delicious and definitely on repeat here! I find it to be very blood sugar friendly.
Hi Jan! That’s great. So glad you love it. Thank you for the feedback.
This is absolutely delicious. I followed the recipe exactly as written and it turned out perfect. Thank you so much for this delish recipe, looking forward to trying more
That’s wonderful, Nancy! Thank you for sharing.
This salad is so delicious and so easy to make. I have made it twice in the last two weeks and will make it many more times. Definitely a favourite!
Hi Debbie! I’m so glad you love the recipe.
Absolutely delicious!!! I doubled the lemon olive oil dressing…otherwise followed to a tee. MWAH superb! Thank you Natasha for sharing this recipe for all to indulge and enjoy!! 🥰
You’re so very welcome, Susan! Thank you for sharing. I’m glad you loved it.
I’m looking to make this for school lunch. Does it keep okay until eaten a day later?
Hi B, yes, this recipe keeps well for a few days.
We loved this! Will definitely be using this throughout the summer.
That’s great, Crystal! So glad you liked the recipe.
This salad is so flavorful and juicy, definitely a hit! I am not the best cook, but everything I cook from your page works magic and my family love it! So easy, nutritious and delicious!! Thank you so much for sharing this recipe!
Hi Natalia! You’re very welcome. That makes me so happy.
Made this several times already, and each time it was a hit! Great with either tuna or salmon
That’s just awesome! Thank you for sharing your wonderful review, Zein!
I made this salad this evening and really enjoyed it, especially the dressing (i had to use garlic granuals as thats all i had)I also added celery as i have that with most salads i make
Hi Ian! I’m so glad you enjoyed the recipe. Thank you for sharing.
Awesome salad. I don’t add avocado, watch for no salt added chickpeas or just use dry chickpeas soaked overnight and cooked. A batch lasts about a week for me for about a cup serving for lunch.
Hi Mike! I’m glad you love the recipe. Thanks for sharing.
Natasha, this salad was AMAZING!!
Thank you and I’m so happy I found you🤗. I have one question about the nutrition facts… where does the 6g sugar come from?
Hi Carol! I’m so glad you loved it! A lot of it comes from the ingredients like cherry tomatoes. For example, one cup of cherry tomatoes has about 4 grams of sugar.
You have the nutrition facts but not the serving size? Any idea what the serving size is?
Hi Sheila! This recipe serves 6 as a side salad and the nutrition facts are per servings. Sorry, I don’t have the exact measurement of what one serving is. I hope that helps.
You mention to add the salt just before serving.
Does that mean to NOT add the salt to the dressing?
I love your recipes!
Thank you
Hi Pam, yes, that is the only place that I add salt so I leave it out until serving. This is just for meal-prepping purposes. You can add salt to the dressing but it will be juicier since salt draws out moisture from veggies.
This salad is fantastic!! I’m having it weekly now. My husband loves it too.
That’s wonderful! I’m so glad you love it. Thank you for sharing.
This is such a great salad!! So satisfying and great textures and flavors. This will probably become a go-to for me. I can see this going well in a wrap with some grated carrot and leafy greens.
Thanks for the awesome recipe!
You’re welcome! I’m so happy you enjoyed it, Emma!
I made this salad last Sunday and then got sick on Monday so I didn’t get to eat any of it. No fear, it didn’t go to waste. My sister ate the entire thing over the course of a few days and requested that I make it again today (Sunday), so I am…and I look forward to enjoying it. She absolutely LOVED it.
We’ve tried many of your recipes and they are always so good. Thank you!!!
You’re so welcome! So happy to know that your sister enjoyed this recipe a lot!
I LOVE this recipe. I didn’t have cilantro so I added basil and it was good. I’ve made it both ways but prefer the cilantro. I also add ~2 TBS red wine vinegar & ~1 TBS balsamic for a different twist. I love the original just as well
I’m so happy you enjoyed this salad recipe, JB! Thank you for your lovely review!
Hi I’d like to cook dried chickpeas for this recipe. Natasha, do you remove the skins? I’ve read about adding backing soda to the cooking water, as this “dissolves” the skins, but also makes the beans very soft. Which is great for hummus. But maybe not for a salad… what do you advise? Thank you!
Hi Cindy! The process I use when making my own at home is the instant pot method HERE. I use these for my homemade hummus recipe as well.
I make this salad all of the time. It’s quick easy and delicious. Oh yeah and healthy. I have found that Goya chicken peas are the best store bought ones. If you don’t have time to cook your own.
Hi Theresa! Thank you for sharing. I’m so glad you enjoy this recipe.
Can Feta Cheese be changed for something else? Say…queso fresco? I can’t think of another similar cheese. Thanks!
Hi Denise. Yes, you can use another cheese if you prefer. A crumbly cheese would be best.
Has anyone added grilled chopped chicken to this salad or datalini pasta? I’m thinking either or both would be fabulous to make it a main meal
Hi Katherine! I think both would be great. 🙂 Let us know how you like the recipe.
This salad is by far one of the most delicious I have ever had, and I am a salad lover! To increase the protein yet more, I added 1 cup dry of the plain quinoa, cooked according to directions on the bag. I also sprinkled a little salted lemon pepper on my serving. Keep the recipes coming, Natasha, and thank you so much for this one!
Hi Suzanne! That’s wonderful to hear. Thank you for sharing with us.
I decided to try this last week. It was so good everyone devoured it. I have made it twice since then and my granddaughter made it for herself to take to work for lunch!
Thank you for the great recipe Natasha!
You’re welcome! I’m so happy you enjoyed it, Royce!
This salad was wonderfully fresh and healthy. Served as dinner, not side salad. What a deliciously light meal. I added Kalamata olives and received a thumbs up from a meat and potato kind of husband! Mmm… Thanks, for another recipe Natasha!
That’s wonderful. So glad it was a hit!
Love love all your recipes Natasha. Thank you for sharing 😀
You’re welcome. I’m so glad you’re enjoying them!
Good version of the chickpea salad! I don’t use red onions instead I put a lot of garlic powder, pepper (pepper and chickpeas go together well) and add black olives. For the lactose intolerant people, I am lactose intolerant but I don’t know why Feta cheese does not affect me at all. I also have this salad with a Dijon dressing (oil,lemon juice plus Dijon mustard (to taste).
Thank you so much for sharing that with me, Isabelle!
I love your salad recipes. Delicious and healthy and above all, enjoy your easy to follow videos. Thank you.
Thank you for that wonderful compliment, Laurie!
Came across this recipe when looking for chickpea recipes (my mom accidentally bought cans in bulk LOL) and I found this one. We both love it and will make a bigger batch for meal preps for lunch and snacks!
I’m glad you found a good use for them! I’m so happy you both enjoyed this recipe, Shawna!
My sister introduced me to this salad one evening. It is so fresh, satisfying and bright. I made it the following day for lunch. It is delicious AND healthy. It has become a favorite. We like the dressing so much I keep it a bottle of it on hand and reach for it often. It has many uses. I happened on to your site while seeking a lemon bar recipe and was so captivated by your on screen presence that I watched videos most of the afternoon. Thanks for great recipes and well-narrated, engaging, entertaining how-to videos. I love your story and knowing I’m following like-minded believers.
Aww, thank you so much, that means a lot! I’m so glad you loved this salad. I hope you find many more recipes to enjoy on my site. Be blessed!
Delicious! I added some orange and yellow peppers and salad greens. Wonderful mix of flavors
Yum! I’m glad you loved it.
I so enjoy your blog. I wish there was a cookbook to use… I do not have a printer, so I can’t make any copies. I have tried several of your recipes and have loved them all!
Thank you! You are awesome!
I’m so happy you’re enjoying my recipes, Lucette! We have a cook book coming out in 2023! Stay tuned!
I am Interested in a cookbook of your recipes, too. Will you post on your page when it is avaIlable? I don’t want to miss it.
Hi Diane! Click on the “subscribe” button at the top of this page. This is where you can stay up to date with all the announcements about the cookbook. 🙂
If you have a library nearby you can print them there. I live really close to a library and just pop in once a week and print things off. Actually saves a lot of money. Hope it can work for you. This is a great recipe, I make it a lot
I love this salad. We are not cilantro fans. So I substitute fresh parsley and also add black beans.
Thank you so much for sharing that with me, Kim! I’m so glad you enjoyed it!
Amazing! Absolutely delicious and customizable if you want to change it up. Original recipe is fantastic though. It’s not just good for healthy food, it’s just plain good!
Thanks for your good comments and feedback, Rebecca! Good to hear that you liked it.
Natasha deserves an EMMY tomorrow night.
Added some tuna. Used goat cheese since my husband doesn’t like feta.
So good
Goat cheese works great! Thanks for sharing. I’m happy to hear it was enjoyed.
Absolutely loved. My couple of tweeks – I seeded the cucumber to see if that was the liquid problem others were having; I used a mix of basil, parsley & dill(about 1 T of leftover mix went in the dressing); I added 1/2 t. of dijon mustard to the dressing and to blend the dressing I used a hand stick blender.
So glad it was loved, Betty! Thank you for sharing.
This salad was easy to make and delicious!! Will definitely make AGAIN!!! Very colorful salad too!!
Hello Kelly, awesome feedback. Thank you for sharing!
This was absolutely delicious. I swapped the coriander for parsley so that hubby could enjoy to. This will be a regular for us.
Thank you for the good comments and feedback, Suzanne!
Hi Natasha
I made the recipe and it ended up pretty watery. Any thoughts on where I may have gone wrong? Tastes good though.
Hi Jasmin. Make sure you are rinsing and draining the chickpeas very well. If you used the correct amount of lemon juice/oil I don’t see where else the excess liquid could have come from. Sometimes tomatoes can leave more juice depending on the type and how ripe they are. I hope that helps.
Natasha some people find excess liquid in this salad .wondering should be added just before serving to avoid moisture being drawn out of cucumber etc?
Hi Darren, Make sure you are rinsing and draining the chickpeas very well. If you used the correct amount of lemon juice/oil I don’t see where else the excess liquid could have come from. Sometimes tomatoes can leave more juice depending on the type and how ripe they are. I hope that helps
Jasmin, I omitted the 1/2 tsp of salt from the dressing to avoid having the cucumbers and the tomatoes weep. Plus, the Feta cheese is salty enough. I added salted Lemon Pepper to my individual servings, and it was delicious!
So easy to prepare and it tasted great! Will definitely make it again.
So glad to hear that, Jo Ann! Thank you for the wonderful review.
I made this today to have with our grilled burgers tonight. I’m not crazy about cilantro, so instead I added fresh parsley, dill and basil…….it’s soooooo good. Can’t wait for dinner!!! Thank you Natasha for your continuation of outstanding recipes.
You’re very welcome, JoAnn. I’m so glad you loved them.
Too many ads running! Enjoy these recipes but why does there have to be a novel before we can see it? UGH
Hi Georgia. We are always trying to create the best possible user experience but in order to keep our recipes free for our readers, we need to have ads on our page.
You can click the “Jump to Recipe” button way at the top to skip all the explanation.
Thank you Natasha for this quick and easy recipe. I didn’t have an avocado on hand so added extra tomatoes and a small green bell pepper. Delicious!!! Will try it with the avocado next time!!!
Hi Betsy, sounds good! We’d love for you to share another feedback when you try this with avocado next time.
Made this tonight based on what I had in fridge. Replacements include regular cucumber, sweet yellow onion, goat cheese crumble, and Italian parsley. Yummy.
That’s wonderful! Thank you for sharing, Lisa. 🙂
Hi! Just wondering if you can store this in the refrigerator – I don’t have a lot of time in the morning, so I really can’t make this, but I think I could make it the night before so my daughter could bring it to her summer camp for lunch. Thanks!
Hi Sophie, please see the ‘Is this a Make-Ahead Salad?’ section of the recipe where we talk about this being a great meal prep/ make ahead salad & how to store it.
Hi are you able to tell me how many cups per serving? Thanks.
Hi Stephanie, I didn’t measure it by cups. Depending on how big you cut your ingredients, it can be anywhere from 1/2 – 1 cup. This serves six as a side.
This was delicious! The combination of lemon, cilantro and feta is wonderful. Such a nice dinner with some whole grain crackers for a hot summer night.
I meant to give this 5 stars… for sure! This one’s a keeper!
Thank you for the wonderful review, Mary.
So glad to hear that, Mary. It really is a good combination. Thank you for sharing.
I agree with Mary…. the combination of feta, lemon and cilantro is fabulous. The balance of all the flavours was so tasty. I never cooked a lot…. travelled for business so I have to follow a recipe to ea detail. It was so good.
So glad to hear that you enjoyed this recipe, Pat. Thank you for sharing.
Didn’t have my list with me and bought goat cheese instead of feta. Left out the salt and added 1/4 cup honey. Delicious.
I’m glad it was still delicious. I love when mistakes end up working out great!
Eating it right now! Delicious. I had to wait for days for my avocado to ripen and I forgot to get cilantro.
I’m so glad you enjoyed it, Sandra!
I really love taking this salad to summer potlucks. I love that it’s a healthy side dish that is also delicious and pretty! Thanks for the easy recipe!
So glad you enjoy it! 🙂
What a great – light salad for summer supper!!! So glad I found this recipe. Big hit with the family!!!!!
That’s wonderful, Katie! I’m happy you found this recipe.
Great salad. With the bit of left overs, I added tuna for lunch the next day.
Question..what is the serving size? I was not sure what serving size was used for the nutrition guide. Thanks
Hi Charlene! So glad you enjoyed this salad! It makes 6 servings total so the nutrition facts are for 1 serving.
I would like to know how many oz. the entire recipe makes so I know the ounces per serving.
Also, if I left the Feta cheese out, to try and reduce the fat content, what would be the fat content for the recipe or per serving? 4 oz. of Feta is showing to have 24g of fat / 6 servings = 4g fat per serving. That is no much reduction. So what ac
counts for the 20g of fat for a serving?
Hi Jan. I do not have this measured out in ounces. You will have to weigh it out once it’s made and then divide that amount by 6 servings (or however many servings you’d like to make of it). As for the fat, avocado and olive oil are also ingredients in this recipe.
I’ve made this salad before. Very delicious but I make enough where I have salad left over. Next time feta cheese will be put on right before I eat it because the next day it lost it’s sharp so the dressing looked white. But it was still good.
I’m so glad it was a hit, Iva!
I substituted rice vinegar for the lemon juice and added a tablespoon of dried dill. Really good, refreshing summer salad.
Thank you so much for sharing that with me, Lauri! I’m so happy you enjoyed that!
I might have missed reading this, but when should I put the dressing on, if I’m making it early in the day and putting in the refrigerator until dinner. I will probably wait to put the avocado on at the very end before serving, so it doesn’t turn brown. Thank you for your help.
Hi Tammy, yes, this can be made ahead of time! I hope you love this recipe!
Made this and omitted the avocado, husband is not a fan. Neither of us cared much for the cilantro, next time I will substitute parsley.
Sounds great!
Lovely, fresh flavor. I made it without feta trying to reduce dairy intake. It’s so delicious.
I’m happy to hear that you enjoyed this recipe!
Joining friends for a potluck picnic. The salad will be in a cooler for a couple of hrs. Is it okay to add the dressing before I leave home?
Hi Jacinta! Yes, that should work!