Chickpea Feta Avocado Salad (Printable)
Protein-packed Mediterranean salad with chickpeas, creamy avocado, and tangy feta cheese in a zesty lemon dressing.
# What You'll Need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - ½ cup cucumber, diced
05 - 3.5 oz feta cheese, crumbled
06 - ¼ small red onion, thinly sliced
07 - 2 tbsp fresh parsley, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tsp red wine vinegar
11 - ½ tsp dried oregano
12 - Salt and black pepper, to taste
# How to Prepare:
01 - In a large salad bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, crumbled feta cheese, thinly sliced red onion, and chopped fresh parsley.
02 - In a small mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, and dried oregano. Season with salt and black pepper to taste, whisking until the dressing is fully emulsified.
03 - Pour the prepared dressing over the salad ingredients. Using salad tongs or a large spoon, gently toss everything together, taking care to keep the avocado cubes intact.
04 - Serve immediately at room temperature, or refrigerate for up to 1 hour before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- Zero cooking means zero excuses, and you can throw it together while your coffee is still brewing.
- The creamy avocado and salty feta combination hits every craving without weighing you down afterward.
02 -
- Once the avocado hits the lemon juice it resists browning for a while, but this salad is best eaten the same day you make it.
- Tossing with your hands or a large spoon instead of tongs gives you more control and prevents the avocado from turning into paste.
03 -
- Pat the rinsed chickpeas dry with a clean towel before adding them, because excess water dilutes the dressing and makes everything soupy.
- Crumble the feta with your fingers into irregular chunks instead of uniform pieces, because the variation in salt distribution makes each bite more interesting.