Ingredients
Method
- In a medium-sized mixing bowl, add the rinsed and drained chickpeas. You can lightly mash some of them with a fork if you prefer a softer texture, but it’s not essential.1 can (15 ounces) chickpeas, rinsed and drained
- To the bowl with the chickpeas, add the diced avocado, crumbled feta cheese, finely chopped red onion, and chopped fresh parsley. If you're using any of the optional additions like cherry tomatoes or Kalamata olives, add them now as well.1 ripe avocado, diced, 1/2 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, optional cherry tomatoes, halved, optional Kalamata olives, pitted and halved
- In a small separate bowl or a jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and freshly ground black pepper. If you enjoy a little heat, add a pinch of red pepper flakes to the dressing.2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon dried oregano, salt and freshly ground black pepper, a pinch red pepper flakes
- Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together until all the ingredients are well coated with the dressing. Be careful not to overmix, as this can make the avocado mushy.
- Taste the salad and adjust the seasoning as needed. You might want a little more salt, pepper, or lemon juice to enhance the flavors.salt and freshly ground black pepper, 1 tablespoon fresh lemon juice
- Serve the Chickpea Feta Avocado Salad immediately. It’s delicious on its own or can be served alongside grilled chicken, fish, or as a filling for pita bread.
Notes
This salad is best enjoyed fresh. Leftovers can be stored for 1-2 days in an airtight container in the refrigerator. Avoid reheating as it is a cold salad. Freezing is not recommended.
