Name: Chickpea Feta Avocado Salad 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

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Introduction

This Chickpea Feta Avocado Salad is a vibrant and refreshing dish that combines creamy avocado, tangy feta, and hearty chickpeas. Perfect for a quick lunch or a light dinner, it’s packed with flavors and simple to prepare.

A close-up of a white bowl filled with a fresh salad layered with creamy, light green avocado chunks, round beige chickpeas, small white cheese cubes, and thin strips of bright purple onion on top. The salad is sprinkled with green chopped herbs and black pepper, creating a mix of soft and crunchy textures. The bowl sits on a white marbled surface. 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

For extra crunch, add toasted pine nuts or walnuts.
You can substitute feta with goat cheese for a softer texture.
Add cherry tomatoes or cucumber for more freshness and color.
Use fresh oregano instead of dried for a brighter flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if you plan to store it for later to prevent the avocado from browning. When ready to eat, toss everything together again. Eat chilled or at room temperature.

How to Serve

The dish is a bowl of salad with three main layers visible. The bottom layer has light beige chickpeas scattered evenly. The middle layer is made of bright green avocado pieces cut into small cubes with a smooth texture. On top, there are thin slices of purple-red onion placed randomly. Small white cubes of feta cheese are mixed throughout, adding a soft crumbly texture. The salad is sprinkled with finely chopped green herbs and a dusting of black pepper. The bowl is white, and it 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 use canned chickpeas straight from the can?

Yes, just be sure to drain and rinse them well to reduce excess salt and remove the canning liquid for the best flavor and texture.

How do I prevent the avocado from browning?

To slow browning, add the avocado just before serving and toss gently. Keeping the lemon juice in the dressing helps as its acidity reduces oxidation.