introduction
This Chickpea Feta Avocado Salad is fresh, fast, and full of good flavors. It mixes creamy avocado, salty feta, and tender chickpeas for a simple meal or side. For a similar version and more pictures, see the Chickpea Feta Avocado Salad page.
why make this recipe
This salad is quick to make and needs little cooking. It is healthy and fills you up without being heavy. It uses pantry items and fresh herbs, so it is great for a fast lunch or a light dinner.
how to make Chickpea Feta Avocado Salad
- Drain and rinse the chickpeas.
- Dice the avocado and thinly slice the red onion.
- Chop the parsley and mint.
- Crumble the feta.
- Make the dressing by whisking olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Put chickpeas, avocado, feta, onion, parsley, and mint in a large bowl.
- Pour the dressing over the salad and toss gently to coat.
- 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 this salad on its own, on a bed of greens, or with pita bread. It also pairs well with a sweet side like the Ambrosia Fruit Salad for a full plate of fresh flavors.
how to store Chickpea Feta Avocado Salad
Store in an airtight container in the fridge for up to 1 day. The avocado may brown and the salad can get a bit soft, so eat it the same day if you want the best texture. If storing, keep the dressing separate and toss before serving.
tips to make Chickpea Feta Avocado Salad
- Use ripe but firm avocado so it holds shape.
- Rinse and drain chickpeas well to remove canning liquid.
- Dice avocado just before serving to keep it fresh.
- Taste and adjust salt and lemon to balance flavors.
For more simple salad ideas, check the Cabbage and Ham Salad page.
variation (if any)
- Make it vegan: skip feta or use vegan feta.
- Add cucumber, cherry tomatoes, or olives for more color.
- Add cooked quinoa for a heartier bowl.
- Swap mint for basil if you prefer.
FAQs
Q: Can I use dried chickpeas?
A: Yes. Cook them until tender, then cool before using. Use about 1 1/2 cups cooked chickpeas to replace one can.
Q: Will the salad keep well?
A: It keeps for about 1 day in the fridge. Avocado will brown and the salad can get softer over time.
Q: Can I make this ahead?
A: You can prepare chickpeas and dressing ahead. Add avocado and toss just before serving.
Q: Can I add protein?
A: Yes. Add cooked chicken, tuna, or more beans for extra protein.
Conclusion
If you want a similar take on this mix, try the recipe for Chickpea, Avocado, & Feta Salad for more ideas. For a plated chopped salad style, see the Chopped Salad With Chickpeas, Feta and Avocado Recipe from a trusted source. For another easy version, check Easy Chickpea Feta Salad – Healthy Fitness Meals. Enjoy your fresh, simple salad.
Chickpea Feta Avocado Salad
Ingredients
Main ingredients
- 1 15-ounce can chickpeas, drained and rinsed Use canned chickpeas for convenience.
- 1 whole avocado, pitted and diced Use ripe but firm avocado.
- 4 ounces feta cheese, crumbled Feta adds a salty flavor.
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped Substitute with basil if preferred.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed Adjust lemon to taste.
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- to taste salt and pepper Season to balance flavors.
Instructions
Preparation
- Drain and rinse the chickpeas.
- Dice the avocado and thinly slice the red onion.
- Chop the parsley and mint.
- Crumble the feta.
Making the dressing
- 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.
Mixing the salad
- Put chickpeas, avocado, feta, onion, parsley, and mint in a large bowl.
- Pour the dressing over the salad and toss gently to coat.
- Serve right away or chill for later.
