Chickpea Feta Avocado Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Combine and toss: Pour the dressing over the salad ingredients. Gently toss everything together to coat evenly without breaking up the avocado too much.
- Add the feta: Finally, sprinkle the crumbled feta cheese over the top and give the salad a gentle toss to incorporate the cheese.
- 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
Find it online: https://spatulaqueen.com/chickpea-feta-avocado-salad-recipe/
