Chickpea Feta Avocado Salad is a delightful and refreshing dish that brings together the creamy texture of avocado, the tanginess of feta cheese, and the hearty goodness of chickpeas. This salad is perfect for a light lunch, a tangy side dish, or even as a quick snack. The flavors blend beautifully, making it a favorite among both salad lovers and anyone looking for a healthy meal option.
Why make this recipe
Making Chickpea Feta Avocado Salad is not only quick and easy, but it also packs a nutritional punch. Chickpeas provide a great source of protein, while avocados offer healthy fats. The fresh herbs add flavor, and feta brings a delightful saltiness. This recipe is also super versatile, allowing you to customize it based on your preferences. Plus, it’s a fantastic way to incorporate more vegetables into your diet.
How to prepare Chickpea Feta Avocado 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
Steps:
- 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
Chickpea Feta Avocado Salad can be served right away or stored in the fridge for a refreshing option later. It pairs nicely with grilled chicken or fish, making it a great side dish for any meal. You can also serve it on its own as a filling light lunch.
How to store Chickpea Feta Avocado Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. However, it’s best enjoyed fresh. The avocado may brown over time, so try to eat it within one to two days for the best flavor and texture.
Tips to make Chickpea Feta Avocado Salad perfectly
- Use ripe avocados for a creamier texture.
- Be gentle when tossing the salad to avoid mashing the avocado.
- Adjust the amount of lemon juice depending on your taste preference—more for a tangier salad or less for a milder flavor.
- Feel free to add other ingredients like cherry tomatoes or cucumbers for extra crunch.
Variations
You can customize this salad in many ways! Try adding grilled chicken for extra protein, or swap the herbs based on what you have on hand. Cilantro or basil can be great alternatives to parsley and mint. You can also add some chili flakes for a spicy kick!
FAQ
1. Can I make this salad ahead of time?
Yes! You can prepare the salad ingredients ahead. Just add the dressing right before serving to keep the avocado fresh.
2. What can I substitute for feta cheese?
If you’re looking for a dairy-free option, try using marinated tofu or a dairy-free feta alternative.
3. Can I make this salad vegan?
Absolutely! Just omit the feta cheese, or use a vegan cheese substitute. The salad will still be delicious without it!
Chickpea Feta Avocado Salad
- Total Time: 15
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful and refreshing salad combining creamy avocado, tangy feta, and hearty chickpeas, perfect for a light lunch or as a side dish.
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
- 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.
Notes
Use ripe avocados for a creamier texture. Toss gently to avoid mashing the avocado.
- Prep Time: 15
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean