Chickpea Feta Avocado Salad
A bright and tangy salad mixing creamy avocado, salty feta, tender chickpeas, and fresh herbs, perfect for a quick Mediterranean-inspired meal.
Ingredients
Salad Ingredients
- 1 can chickpeas, drained and rinsed Rinsing reduces sodium and canned ‘bean’ taste.
- 1 count avocado, pitted and diced Choose just-ripe (yielding to gentle pressure).
- 4 ounces feta cheese, crumbled Use block feta crumbled for better texture; drain excess brine.
- 1/2 cup red onion, thinly sliced Soak briefly in cold water for milder flavor.
- 1/2 cup fresh parsley, chopped Flat-leaf or curly both work.
- 1/4 cup fresh mint, chopped Adds bright lift; omit if you dislike mint.
Dressing Ingredients
- 3 tablespoons olive oil Extra virgin for best flavor.
- 2 tablespoons lemon juice, freshly squeezed Balances the feta salt.
- 1 clove garlic, minced Or 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried oregano Optional: swap for za’atar for a different profile.
- Salt and black pepper to taste Go light on salt because feta and canned chickpeas can be salty.
Instructions
Preparation
- Drain the can of chickpeas and rinse under cold water until the water runs clear. Shake off excess liquid.
- Cut, pit, and dice the avocado into bite-sized cubes. If serving later, toss avocado with a teaspoon of lemon juice to slow browning.
- In a large bowl, add the drained chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint.
Dressing
- In a small bowl or jar, whisk together olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
Combine
- Pour the dressing over the salad and gently toss to coat everything evenly—use a folding motion to avoid mashing the avocado.
- Serve immediately for best avocado texture, or chill for up to 30 minutes before serving if you want flavors to meld.
Notes
Store in an airtight container for up to 24 hours if avocado is included. For best texture and flavor, eat within this period. Separate storage of components for longer shelf life is recommended.