Chickpea Feta Avocado Salad Recipe

Introduction

This Chickpea Feta Avocado Salad is a fresh, vibrant dish perfect for a light lunch or a healthy side. Combining creamy avocado, tangy feta, and protein-rich chickpeas, it comes together with a zesty lemon dressing for a burst of flavor.

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 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 coat everything evenly without mashing the avocado.
4. Step 4: Adjust seasoning with additional salt and pepper if needed, then serve immediately or chill for 15 minutes to allow flavors to meld.

Tips & Variations

• For extra crunch, add toasted pine nuts or sunflower seeds just before serving.
• Swap the fresh herbs for cilantro or dill for a different flavor profile.
• If you prefer a creamier texture, mash half of the avocado before mixing.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. To prevent the avocado from browning, add a little extra lemon juice before storing. It’s best eaten fresh but can be gently stirred and served chilled the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours ahead, but for best texture and color, it’s recommended to add the avocado just before serving or shortly before.

Is this salad suitable for a vegan diet?

The recipe includes feta cheese, which is not vegan. You can substitute it with a plant-based feta alternative or omit it to make the salad vegan-friendly.

Chickpea Feta Avocado Salad Recipe

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★★★★★

4.5 from 120 reviews

This Chickpea Feta Avocado Salad is a vibrant and refreshing dish perfect for a healthy lunch or side. Combining creamy avocado, tangy feta, and protein-packed chickpeas with fresh herbs and a zesty lemon dressing, it offers a delightful mix of textures and flavors. Quick to prepare and naturally gluten-free, this salad is both satisfying and nutritious.

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

Ingredients

Scale 1x2x3x

Salad

• 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

• 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 thoroughly under cold water. Set aside to drain completely, ensuring no excess moisture remains.
2. Dice the avocado: Cut the avocado in half, remove the pit, then dice the flesh into bite-sized pieces. Handle gently to maintain shape.
3. Slice the onion and chop herbs: Thinly slice the red onion. Chop fresh parsley and mint finely to release their aromas and flavors.
4. Make the dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified and well combined.
5. Combine salad ingredients: In a large mixing bowl, gently toss together the drained chickpeas, diced avocado, crumbled feta cheese, sliced red onion, chopped parsley, and mint.
6. Dress the salad: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to coat all ingredients without mashing the avocado.
7. Chill and serve: For best flavor, refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Notes

• Use ripe but firm avocado to prevent it from becoming mushy in the salad.
• To reduce saltiness, rinse feta cheese under cold water before adding if desired.
• Substitute fresh lemon juice with lime juice for a slightly different citrus twist.
• This salad is best served the same day but can be stored refrigerated for up to 24 hours.
• Add a handful of cherry tomatoes or cucumber for extra freshness and crunch.

Keywords: chickpea salad, avocado salad, feta cheese salad, healthy Mediterranean salad, vegetarian salad, gluten-free salad