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Chickpea Feta Avocado Salad

Chickpea Feta Avocado Salad

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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • medium-sized mixing bowl
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.

Notes

Best enjoyed fresh. Leftovers can be stored for 1-2 days in an airtight container. Add avocado just before serving if possible.
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