Chickpea Feta Avocado Salad (Printable version)
Protein-packed Mediterranean salad with creamy avocado, tangy feta, chickpeas, and fresh vegetables in zesty lemon dressing.
# Ingredient list:
→ Salad Components
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 ripe avocado, diced
03 - 3.5 oz feta cheese, crumbled
04 - 10 cherry tomatoes, halved
05 - ½ small red onion, thinly sliced
06 - ½ cucumber, diced
07 - 2 tablespoons fresh parsley, chopped
→ Lemon Dressing
08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon dried oregano
11 - Salt and pepper, to taste
# Directions:
01 - Combine chickpeas, diced avocado, crumbled feta, halved cherry tomatoes, sliced red onion, diced cucumber, and chopped parsley in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Drizzle dressing over salad and gently toss to coat all ingredients while keeping avocado pieces intact. Adjust seasoning as needed and serve immediately.
# Expert Tips:
01 -
- The creamy avocado and tangy feta create this incredible richness that somehow still feels light and refreshing
- It comes together in literally fifteen minutes, making it perfect for those weeknight evenings when cooking feels like too much
02 -
- The moment you dress this salad, the clock starts ticking on that perfect avocado texture, so serve it right after tossing
- I once tried making this ahead for a potluck and the avocado browned and got mushy—lesson learned, dress and serve immediately
03 -
- Use room temperature chickpeas, they absorb the dressing much better than cold from the can
- Let the salad sit for just two minutes after tossing before serving, it lets the flavors meld