Name: Avocado Salad with Chickpeas, Feta, and Fresh Herbs Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15-ounce/425g) can chickpeas, drained and rinsed; 1 avocado, pitted and diced; 4 ounces/115g feta cheese, crumbled; 1/2 cup/75g red onion, thinly sliced; 1/2 cup/50g fresh parsley, chopped; 1/4 cup/25g fresh mint, chopped; 3 tablespoons/45ml olive oil; 2 tablespoons/30ml lemon juice, freshly squeezed; 1 clove garlic, minced; 1/2 teaspoon/2.5ml dried oregano; Salt and pepper to taste

Jump to Recipe

Introduction

This refreshing avocado salad combines creamy avocado, hearty chickpeas, and tangy feta cheese for a satisfying and flavorful dish. Bright herbs and a zesty lemon dressing bring it all together, making it perfect for a light lunch or a side dish.

The image shows a white bowl filled with a fresh salad placed on a white marbled surface. The salad has three main layers: the bottom layer is chickpeas, which are light beige and round; above them are chunks of bright green avocado with a soft, creamy texture; the top layer has thin slices of purple-red onion scattered around. Small pieces of white cheese are mixed in throughout the salad. Fresh green herbs and black pepper are sprinkled over everything, adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15-ounce/425g) can chickpeas, drained and rinsed
1 avocado, pitted and diced
4 ounces/115g feta cheese, crumbled
1/2 cup/75g red onion, thinly sliced
1/2 cup/50g fresh parsley, chopped
1/4 cup/25g fresh mint, chopped
3 tablespoons/45ml olive oil
2 tablespoons/30ml lemon juice, freshly squeezed
1 clove garlic, minced
1/2 teaspoon/2.5ml dried oregano
Salt and pepper to taste

Instructions

Step 1: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
Step 2: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
Step 3: Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
Step 4: Serve immediately or chill for later.

Tips & Variations

Use ripe but firm avocado to keep the salad from becoming mushy.
Add diced cucumber or cherry tomatoes for extra crunch and color.
For a vegan version, substitute feta with a plant-based cheese or omit it entirely.
Toast some pine nuts or walnuts and sprinkle on top for added texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. To prevent the avocado from browning, add the avocado just before serving or toss the salad with lemon juice. The salad is best enjoyed fresh but can be gently reheated if desired, though serving cold is recommended.

How to Serve

A white bowl filled with a colorful salad shows several layers of ingredients. The bottom layer has light beige chickpeas, covered irregularly by bright green avocado chunks with a slightly soft texture. Scattered over the avocado are small white cubes of feta cheese that have a crumbly texture. Thin slices of purple-red onion curve gently across the top. The whole salad is sprinkled with finely chopped green herbs and black pepper. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare most of the salad ahead, but it’s best to add the diced avocado and dressing shortly before serving to avoid browning and sogginess.

What can I use if I don’t have fresh herbs?

Dried parsley and mint can be used in smaller amounts, but fresh herbs provide the best flavor and texture for this salad.