Go Back

Chickpea Feta Avocado Salad

A fresh and vibrant salad combining creamy avocado, crumbly feta cheese, and protein-rich chickpeas, perfect for lunch or as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can (15-ounce/425g) chickpeas, drained and rinsed Canned chickpeas work well, rinse thoroughly to remove excess sodium.
  • 1 avocado, pitted and diced Choose ripe avocados for best flavor.
  • 4 ounces feta cheese, crumbled You can substitute with a plant-based alternative for a vegan option.
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed Adjust for zippier flavor if desired.
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
  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.
  3. Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
  4. Serve immediately or chill for later.

Notes

For added crunch, include chopped cucumbers or bell peppers. Store in an airtight container in the refrigerator for up to 2-3 days. For best flavor, store the dressing separately if making ahead.