This vibrant Chickpea Feta Avocado Salad is an incredibly versatile and satisfying dish, perfect for busy weeknights or a refreshing lunch. It’s a fantastic way to pack in plant-based protein and healthy fats with minimal effort, making it a smart and delicious choice for any occasion.
Key Ingredients For Chickpea Feta Avocado Salad:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 4 ounces feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional, but highly recommended)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Chickpea Feta Avocado Salad:
This Chickpea Feta Avocado Salad is a breeze to whip up, requiring no cooking and minimal prep. It bursts with fresh flavors and satisfying textures, making it a complete meal or a stunning side dish. The creamy avocado, tangy feta, and hearty chickpeas create a delightful combination that’s ready in just 15 minutes.
Step-by-Step Instructions:
1. Prepare the Chickpeas:
Thoroughly rinse the can of chickpeas under cold running water and drain them well. You can pat them dry with a paper towel if you prefer to ensure no excess moisture remains. This step helps to remove any canning liquid and prevents the salad from becoming watery.
2. Dice the Avocado:
Cut the ripe avocado in half and remove the pit. Gently scoop out the flesh with a spoon and dice it into bite-sized pieces. To prevent the avocado from browning before you’re ready to assemble, you can toss it immediately with a little of the lemon juice.
3. Slice the Red Onion:
Peel the red onion and slice it thinly. If you find raw red onion a bit too sharp, you can soak the slices in cold water for about 10 minutes before draining and adding them to the salad. This process will mellow out its pungent flavor.
4. Chop the Fresh Herbs:
Finely chop the fresh parsley. If you are using mint, chop that as well. Fresh herbs are key to the bright, refreshing taste of this salad, so don’t be shy with them!
5. Assemble the Salad:
In a medium-sized mixing bowl, combine the prepared chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint (if using).
6. Make the Dressing:
In a small bowl or directly over the salad ingredients, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano. Season with salt and freshly ground black pepper to your liking.
7. Toss and Serve:
Pour the dressing over the salad ingredients. Gently toss everything together until all the components are well coated with the dressing and the avocado is evenly distributed. Serve immediately for the freshest experience.
Why You’ll Love This Chickpea Feta Avocado Salad:
This Chickpea Feta Avocado Salad is a showstopper, offering a delightful explosion of Mediterranean-inspired flavors and textures. The star of the show is undoubtedly the creamy avocado paired with the salty tang of feta, creating a truly irresistible combination that’s hard to beat. Plus, for those looking to save a little and eat well, this salad is a budget-friendly hero, especially when compared to pre-made salads or restaurant versions.
The vibrant medley of fresh ingredients, from the fluffy chickpeas to the zesty lemon and cooling mint, makes each bite a satisfying culinary adventure. It’s a testament to how simple, wholesome ingredients can come together to create something truly exceptional. If you adore the fresh, bright flavors of a Greek salad but crave more plant-based power, this salad is your perfect alternative. So, gather your ingredients and give this fantastic Chickpea Feta Avocado Salad a try – you won’t be disappointed!
Storing and Reheating Tips:
This Chickpea Feta Avocado Salad is best enjoyed fresh, as the avocado can brown and soften over time. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for 1 to 2 days. It’s advisable to store the salad without the avocado if possible, and add it just before serving to maintain its freshness and prevent browning. If you’ve already mixed in the avocado, expect a slightly softer texture upon reheating.
To reheat (or rather, refresh) the salad, simply take it out of the refrigerator and give it a good stir. If the ingredients seem a bit dry, you can add a small splash of fresh lemon juice or olive oil. This salad is generally not reheated in the traditional sense; it’s meant to be served chilled or at room temperature. Freezing is not recommended for this salad as the texture of the avocado and feta cheese will be significantly compromised.
Final Thoughts:
This Chickpea Feta Avocado Salad is a wonderfully quick, healthy, and flavorful dish that’s perfect for any meal. Encourage yourself to whip up this simple yet delicious salad for a taste of sunshine and satisfaction. It’s a recipe that proves healthy eating can be incredibly enjoyable and effortless.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chickpea Feta Avocado Salad
Ingredients
Equipment
Method
- Thoroughly rinse the can of chickpeas under cold running water and drain them well. You can pat them dry with a paper towel if you prefer to ensure no excess moisture remains. This step helps to remove any canning liquid and prevents the salad from becoming watery.1 (15-ounce) can chickpeas
- Cut the ripe avocado in half and remove the pit. Gently scoop out the flesh with a spoon and dice it into bite-sized pieces. To prevent the avocado from browning before you’re ready to assemble, you can toss it immediately with a little of the lemon juice.1 ripe avocado, 1 tablespoon fresh lemon juice
- Peel the red onion and slice it thinly. If you find raw red onion a bit too sharp, you can soak the slices in cold water for about 10 minutes before draining and adding them to the salad. This process will mellow out its pungent flavor.1/2 red onion
- Finely chop the fresh parsley. If you are using mint, chop that as well. Fresh herbs are key to the bright, refreshing taste of this salad, so don’t be shy with them!1/4 cup fresh parsley, 1/4 cup fresh mint
- In a medium-sized mixing bowl, combine the prepared chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint (if using).1 (15-ounce) can chickpeas, 1 ripe avocado, 4 ounces feta cheese, 1/2 red onion, 1/4 cup fresh parsley, 1/4 cup fresh mint
- In a small bowl or directly over the salad ingredients, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano. Season with salt and freshly ground black pepper to your liking.2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon dried oregano, salt, freshly ground black pepper
- Pour the dressing over the salad ingredients. Gently toss everything together until all the components are well coated with the dressing and the avocado is evenly distributed. Serve immediately for the freshest experience.