Chickpea Feta Avocado Salad Recipe
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.
- 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
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
- Prepare the chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water. Set aside to drain completely, ensuring no excess moisture remains.
- Dice the avocado: Cut the avocado in half, remove the pit, then dice the flesh into bite-sized pieces. Handle gently to maintain shape.
- Slice the onion and chop herbs: Thinly slice the red onion. Chop fresh parsley and mint finely to release their aromas and flavors.
- 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.
- 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.
- Dress the salad: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to coat all ingredients without mashing the avocado.
- 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
Find it online: https://kitchenbynora.com/chickpea-feta-avocado-salad-recipe/
