Name: Chickpea Feta Avocado Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
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

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Introduction

This Chickpea Feta Avocado Salad is a fresh and flavorful dish perfect for a quick lunch or a light dinner. Combining creamy avocado, tangy feta, and fragrant herbs creates a satisfying and nutritious meal that’s easy to prepare.

This dish is a colorful salad served in a white bowl on a white marbled surface. The salad has three main layers: the bottom layer has round beige chickpeas, the middle layer features bright green chunks of avocado with a creamy texture, and the top layer is made of thin, curved slices of purple-red onion. Scattered throughout are small white cubes of cheese, adding contrast to the colors. The salad is sprinkled with finely chopped green herbs and a seasoning mix with visible black seeds and ground spices, giving it a speckled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
Step 2: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
Step 3: Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
Step 4: Serve immediately or chill for later.

Tips & Variations

For extra crunch, add toasted pine nuts or chopped walnuts to the salad.
Substitute fresh mint with basil or cilantro for a different herbal note.
Use lime juice instead of lemon juice for a slightly different citrus flavor.
To make it vegan, replace feta with a plant-based cheese or omit it altogether.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because avocado browns quickly, it’s best to eat this salad the same day it’s made. If storing, add avocado just before serving to keep it fresh. Reheat is not recommended as this salad is best served cold or at room temperature.

How to Serve

A white bowl filled with a chickpea salad consisting of three main layers: at the bottom, large chunks of bright green avocado with a smooth texture; the middle layer has light golden chickpeas that look soft and round; scattered throughout are thin slices of purple-red pickled onions adding a pop of color. On top, there are small white crumbles of soft cheese and specks of chopped green herbs with a light sprinkling of black pepper. The salad looks fresh and mixed gently, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas that are not rinsed?

It’s best to rinse canned chickpeas to remove excess sodium and any canning liquid, which can affect the salad’s flavor and texture.

How do I prevent the avocado from browning?

Adding lemon juice helps slow browning, but to keep avocado fresh longest, prepare the avocado just before serving or add it last when tossing the salad.