introduction
This salad is quick, fresh, and full of flavor. It mixes chickpeas, avocado, and feta with herbs and a light lemon dressing. You can make it in 10 minutes. It works as a side or a light main dish. For more simple salad ideas, see Ambrosia fruit salad.
why make this recipe
- It is fast and needs no cooking.
- It gives protein from chickpeas and healthy fat from avocado.
- It tastes bright and fresh with lemon and herbs.
- It is easy to change to your taste.
how to make Chickpea Feta Avocado Salad
- In a large bowl, add the drained chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk the olive oil, lemon juice, minced garlic, and dried oregano. Add salt and pepper to taste.
- Pour the dressing over the salad. Gently toss to coat all ingredients.
- Serve right away or chill for later.
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
Directions :
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- 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.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
how to serve Chickpea Feta Avocado Salad
- Serve on a bed of greens for a light meal.
- Spoon it over toasted bread for a quick open-faced sandwich.
- Use it as a side with grilled chicken or fish.
- For another crunchy side idea, try Cabbage and ham salad.
how to store Chickpea Feta Avocado Salad
- Store in an airtight container in the fridge.
- Eat within 1–2 days for best texture. Avocado may brown over time.
- To slow browning, squeeze extra lemon over the top before storing.
tips to make Chickpea Feta Avocado Salad
- Use ripe but firm avocado so it holds its shape.
- Drain and rinse chickpeas well to remove canning liquid.
- Toss gently to keep avocado pieces whole.
- If you like extra crunch, add chopped cucumber or bell pepper.
- For another sweet and salty mix, read about Peach Pretzel Jello Salad.
variation (if any)
- Add cherry tomatoes or cucumber for color.
- Replace mint with basil for a different herb note.
- Swap lemon for lime for a sharper taste.
- Use goat cheese instead of feta for a creamier taste.
FAQs
Q: Can I make this ahead?
A: Yes. Make and store in the fridge. Add avocado right before serving if you want it freshest.
Q: Is this salad vegan?
A: Not as written. Leave out the feta or use a vegan cheese to make it vegan.
Q: Can I use fresh chickpeas?
A: Yes. Cooked fresh chickpeas work fine. Use the same amount by weight.
Q: How do I keep the avocado from browning?
A: Toss avocado with lemon juice and store in an airtight container. Eat within a day for best color.
Conclusion
For more ideas and similar takes on this salad, you can check these recipes: Chickpea, Avocado, & Feta Salad, Easy Chickpea Feta Salad – Healthy Fitness Meals, and Chopped Salad With Chickpeas, Feta and Avocado Recipe.
Chickpea Feta Avocado Salad
This quick salad features chickpeas, avocado, and feta mixed with herbs and a light lemon dressing, perfect as a side or light main dish.
Ingredients
Salad Ingredients
- 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 whole 1 avocado, pitted and diced Use ripe but firm avocado.
- 4 ounces 4 ounces/115g feta cheese, crumbled Can substitute with goat cheese.
- 1/2 cup 1/2 cup/75g red onion, thinly sliced
- 1/2 cup 1/2 cup/50g fresh parsley, chopped
- 1/4 cup 1/4 cup/25g fresh mint, chopped Can replace with basil.
Dressing Ingredients
- 3 tablespoons 3 tablespoons/45ml olive oil
- 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed Can swap with lime.
- 1 clove 1 clove garlic, minced
- 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- 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.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
Notes
Store in an airtight container in the fridge and consume within 1–2 days for best texture. To prevent browning, squeeze extra lemon over the top before storing.
