Chickpea Feta Avocado Salad Recipe

Introduction

This Chickpea Feta Avocado Salad is a fresh and satisfying dish perfect for a quick lunch or a light dinner. Packed with creamy avocado, tangy feta, and flavorful herbs, it combines simple ingredients into a delightful Mediterranean-inspired salad.

Ingredients

• 1 (15-ounce/425g) can chickpeas, drained and rinsed
• 1 avocado, pitted and diced
• 4 ounces/115g feta cheese, crumbled
• 1/2 cup/75g red onion, thinly sliced
• 1/2 cup/50g fresh parsley, chopped
• 1/4 cup/25g fresh mint, chopped
• 3 tablespoons/45ml olive oil
• 2 tablespoons/30ml lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1/2 teaspoon/2.5ml dried oregano
• Salt and pepper to taste

Instructions

1. Step 1: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint.
2. Step 2: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well blended.
3. Step 3: Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
4. Step 4: Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately or chilled.

Tips & Variations

• For extra crunch, add toasted pine nuts or walnuts to the salad.
• Substitute fresh mint with dill for a different herbal note.
• If you prefer a spicier dressing, add a pinch of red pepper flakes to the olive oil mixture.
• Use lime juice instead of lemon juice for a tangier flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, so it’s best enjoyed fresh. If needed, stir gently before serving and add an extra squeeze of lemon to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but cook dried chickpeas until tender before using. This can take 1 to 2 hours of simmering, so plan accordingly.

How do I prevent the avocado from browning?

Adding lemon juice helps slow browning, but avocado will still darken over time. Prepare the salad just before serving for the best appearance and taste.

Chickpea Feta Avocado Salad Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

A refreshing and nutritious Chickpea Feta Avocado Salad featuring creamy avocado, tangy feta cheese, fresh herbs, and a zesty lemon-olive oil dressing. Perfect as a light meal or side dish, this salad combines wholesome ingredients for a flavorful and satisfying experience.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 (15-ounce/425g) can chickpeas, drained and rinsed
• 1 avocado, pitted and diced
• 4 ounces/115g feta cheese, crumbled
• 1/2 cup/75g red onion, thinly sliced
• 1/2 cup/50g fresh parsley, chopped
• 1/4 cup/25g fresh mint, chopped

Dressing Ingredients

• 3 tablespoons/45ml olive oil
• 2 tablespoons/30ml lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1/2 teaspoon/2.5ml dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the chickpeas: Drain and rinse the canned chickpeas under cold water to remove excess sodium and preservatives. Set aside in a large mixing bowl.
2. Dice the avocado: Carefully pit and dice the avocado into bite-sized pieces. Add these to the bowl with chickpeas, making sure not to mash them.
3. Slice the onion and chop herbs: Thinly slice the red onion. Chop the fresh parsley and mint finely. Add all to the mixing bowl with chickpeas and avocado.
4. Make the dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
5. Combine and toss: Pour the dressing over the salad ingredients. Gently toss everything together to coat evenly without breaking up the avocado too much.
6. Add the feta: Finally, sprinkle the crumbled feta cheese over the top and give the salad a gentle toss to incorporate the cheese.
7. Serve: Serve immediately for the freshest taste, or refrigerate for up to an hour to let the flavors meld slightly. Enjoy chilled or at room temperature.

Notes

• For best flavor, use ripe but firm avocados to avoid mushiness.
• Adjust salt cautiously as feta and canned chickpeas are naturally salty.
• This salad keeps well refrigerated for up to 1 day; add avocado just before serving to prevent browning.
• Optional: Add cherry tomatoes or cucumber for extra freshness and crunch.
• To make it vegan, substitute feta cheese with a plant-based cheese alternative.

Keywords: Chickpea salad, avocado salad, feta cheese salad, Mediterranean salad, healthy salad, vegetarian salad, quick salad