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 fresh and flavorful combination perfect for a quick lunch or a light dinner. Creamy avocado and tangy feta cheese blend beautifully with herbs and zesty lemon dressing for a satisfying dish that’s easy to prepare.

A white bowl filled with a colorful salad is shown on a white marbled surface. The salad has three main layers: large chunks of green avocado making the base, beige round chickpeas scattered throughout, and white cubes of feta cheese mixed in. Bright purple slices of red onion are spread on top, adding a vibrant contrast. The whole salad is sprinkled generously with finely chopped green herbs and black pepper, giving it a fresh and textured look. 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 to allow the flavors to meld.

Tips & Variations

For extra crunch, add chopped cucumbers or toasted pine nuts to the salad.
Use fresh oregano instead of dried for a brighter herbal flavor.
To make it vegan, substitute the feta with a plant-based cheese or omit it entirely.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Avocado may brown over time, so this salad is best enjoyed fresh. If needed, gently toss before serving. Leftover salad can be served chilled or at room temperature.

How to Serve

A close-up of a salad in a white bowl with a wooden rim, placed on a white marbled surface. The salad has several layers starting with whole chickpeas scattered throughout, giving a round and yellowish texture. Large chunks of green avocado with creamy texture are mixed in evenly. Thin slices of pinkish-red pickled onions add color contrast throughout. Crumbled white cheese is sprinkled on top, adding a soft and crumbly texture. Everything is seasoned with black pepper and finely chopped green herbs, giving a fresh and seasoned look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to prepare the salad just before serving to keep the avocado fresh and prevent browning. If you need to prepare ahead, store ingredients separately and combine right before eating.

What can I use instead of feta cheese?

You can substitute feta with goat cheese, ricotta salata, or a vegan cheese alternative to suit dietary preferences or availability.