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 combination perfect for a quick lunch or a light dinner. The creamy avocado pairs beautifully with salty feta and zesty lemon dressing, making it a satisfying and nutritious dish.

This dish is a colorful salad served in a white bowl on a white marbled surface. It has large chunks of green avocado mixed with round light beige chickpeas. Scattered throughout are small white cubes of feta cheese with a crumbly texture. Thin slices of bright purple onion are layered on top, adding contrast. The salad is sprinkled with green herbs and black pepper seasoning, giving it a fresh, slightly coarse texture. The ingredients appear lightly coated in a green herb dressing, making the salad look juicy and flavorful. 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 chopped cucumber or toasted pine nuts.
Swap fresh mint for basil if preferred for a different herbal note.
If you like a tangier dressing, add a splash of red wine vinegar.
Use vegan feta to make this salad entirely plant-based.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, gently toss the salad before serving if it has been chilled. For best texture, add avocado just before serving if storing the other ingredients separately.

How to Serve

A close-up view of a salad served in a white bowl with a wooden rim, filled with three main layers. The bottom layer consists of chunks of bright green avocado with creamy texture. The middle layer is made of round, golden chickpeas sprinkled evenly throughout. The top layer has thinly sliced rings of purple-red onions, scattered dollops of crumbly white cheese, and a generous sprinkling of finely chopped green herbs and coarse black pepper, all resting on the avocado and chickpeas. The colors are vibrant and the textures range from smooth avocado to firm chickpeas and soft cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can prepare the salad components ahead of time, but it’s best to add the avocado and dressing just before serving to keep the salad fresh and prevent browning.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.