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Chickpea Feta Avocado Salad

Chickpea Feta Avocado Salad

If you are searching for a meal that is both refreshing and filling, this Chickpea Feta Avocado Salad is the perfect solution. It combines the creaminess of ripe avocado with the salty punch of feta cheese and the protein-packed crunch of chickpeas.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 can (15-oz) chickpeas drained and rinsed
  • 1 large avocado pitted and diced
  • 4 oz feta cheese crumbled
  • 1/2 cup red onion thinly sliced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Equipment

  • Colander
  • Large Mixing Bowl
  • Small bowl or jar
  • Whisk
  • knife

Method
 

  1. Start by draining the canned chickpeas into a colander. Rinse them thoroughly under cold running water to remove excess sodium and starch, then pat them dry slightly.
    1 can (15-oz) chickpeas
  2. In a large mixing bowl, add the rinsed chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and fresh mint.
    1 can (15-oz) chickpeas, 1 large avocado, 4 oz feta cheese, 1/2 cup red onion, 1/2 cup fresh parsley, 1/4 cup fresh mint
  3. In a separate small bowl or glass jar, combine the olive oil, lemon juice, minced garlic, and dried oregano. Whisk or shake until the ingredients are fully emulsified. Add salt and pepper according to your preference.
    3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 clove garlic, 1/2 tsp dried oregano, Salt and pepper
  4. Pour the dressing over the salad ingredients. Using a large spoon or spatula, gently toss the mixture. Aim to coat everything evenly without mashing the avocado pieces.

Notes

Choose an avocado that yields slightly to gentle pressure to ensure the best texture without turning into paste. Letting the salad marinate for 10 to 15 minutes allows the garlic and oregano flavors to fully infuse the chickpeas.