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Chickpea Feta Avocado Salad Recipe

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4 from 42 reviews

A refreshing and nutritious Chickpea Feta Avocado Salad combining creamy avocado, tangy feta, and hearty chickpeas, enhanced with fresh herbs and a zesty lemon-garlic dressing for a perfect light meal or side dish.

Ingredients

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

  1. Prepare the Chickpeas: Drain and rinse the canned chickpeas thoroughly under cold running water to remove excess sodium and preserve freshness. Set aside in a large mixing bowl.
  2. Dice the Avocado: Cut the avocado in half, remove the pit, and carefully dice the flesh into bite-sized pieces. Add the diced avocado to the bowl with the chickpeas.
  3. Slice and Chop Vegetables and Herbs: Thinly slice the red onion. Chop the fresh parsley and mint finely. Add all to the mixing bowl along with the crumbled feta cheese.
  4. 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 and emulsified.
  5. Toss the Salad: Pour the dressing over the chickpeas, avocado, feta, and herbs mixture. Gently toss everything together to ensure all ingredients are evenly coated without mashing the avocado.
  6. Serve: Taste and adjust seasoning with additional salt or lemon juice if desired. Serve immediately for best freshness and texture, or chill for 15-20 minutes to allow flavors to meld.

Notes

  • Use ripe but firm avocado to prevent it from becoming mushy in the salad.
  • For added crunch, sprinkle toasted pine nuts or walnuts before serving.
  • This salad pairs well with grilled chicken or fish for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 1 day but are best enjoyed fresh.

Find it online: https://recipethrive.com/chickpea-feta-avocado-salad-recipe/