A fresh, simple salad with chickpeas, feta, and avocado.
Introduction
This Chickpea Feta Avocado Salad mixes creamy avocado, salty feta, and hearty chickpeas. It tastes bright and stays quick to make. If you like quick salads, try a simple pasta mix like Caesar pasta salad for another easy meal.
Why make this recipe
Make this salad when you want a healthy, fast dish. It uses pantry beans and fresh herbs. You get protein from chickpeas and good fats from avocado. It works for lunch, a side, or a light dinner.
How to make Chickpea Feta Avocado Salad
Start by gathering all ingredients and rinsing the chickpeas. Dice the avocado and crumble the feta. Slice the red onion thin and chop the parsley and mint. Whisk the oil, lemon, garlic, and oregano for the dressing. Toss the dressing with the salad gently so the avocado keeps its shape. For another easy, fresh salad idea, see the Carrot raisin salad.
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
Directions :
In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
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.
Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
Serve immediately or chill for later.
How to serve Chickpea Feta Avocado Salad
Serve it on a bed of greens for lunch. Use it as a side with grilled chicken or fish. Spoon it into pita bread or on toasted bread for a quick open sandwich.
How to store Chickpea Feta Avocado Salad
Store in an airtight container in the fridge for up to 24 hours. Avocado will brown over time, so eat soon for best color and texture. If you plan to keep it longer, toss avocado in lemon juice and add just before serving.
Tips to make Chickpea Feta Avocado Salad
- Rinse and dry chickpeas to remove canning liquid.
- Cut avocado just before mixing to keep it fresh.
- Gently fold the dressing to avoid mashing the avocado.
- Taste and add salt last because feta is salty.
Variation
- Add cucumber or cherry tomatoes for more crunch.
- Swap mint for basil if you prefer that flavor.
- Use lime instead of lemon for a different tang.
FAQs
Q: Can I use fresh chickpeas?
A: Yes. Cook fresh chickpeas first and cool them before using.
Q: Can I make this vegan?
A: Yes. Replace feta with a vegan cheese or omit it.
Q: Will the salad stay fresh for meals later in the week?
A: It is best eaten within 24 hours because avocado browns and softens.
Q: Can I add protein like chicken?
A: Yes. Grilled chicken or tuna pairs well with this salad.
Conclusion
This salad is quick, healthy, and full of fresh flavors. For another simple take on chickpea and avocado, see the recipe Chickpea, Avocado, & Feta Salad which adds a few extra ideas. If you want a different easy chickpea salad, try Easy Chickpea Feta Salad – Healthy Fitness Meals for more inspiration.
Chickpea Feta Avocado Salad
Ingredients
Salad Ingredients
- 1 15-ounce can chickpeas, drained and rinsed Use canned chickpeas for convenience.
- 1 whole avocado, pitted and diced Cut avocado just before mixing to keep it fresh.
- 4 ounces feta cheese, crumbled Taste and add salt last as feta is salty.
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped Swap mint for basil if preferred.
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed You can use lime instead for a different tang.
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- to taste salt and pepper Use salt and pepper to taste.
Instructions
Preparation
- Gather all ingredients and rinse the chickpeas.
- Dice the avocado, crumble the feta, slice the red onion thin, and chop the parsley and mint.
Dressing
- 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.
Combine
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- Pour the dressing over the salad ingredients and gently toss until everything is well coated.
Serving
- Serve immediately or chill for later.