Chickpea Feta Avocado Salad Recipe
This vibrant Chickpea Feta Avocado Salad is a refreshing and nutritious blend of creamy avocado, tangy feta, and protein-packed chickpeas, elevated with fresh herbs and a zesty lemon-garlic dressing. Perfect for a light meal or a hearty side dish, it combines Mediterranean flavors with wholesome ingredients for an easy, satisfying salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook, mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
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
Dressing Ingredients
- 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
- Combine salad ingredients: In a large bowl, add the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Mix gently to combine without mashing the avocado.
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Season the dressing with salt and pepper according to your taste preferences.
- Toss the salad: Pour the dressing over the salad ingredients. Gently toss everything until the chickpeas and vegetables are well coated with the lemon-garlic dressing.
- Serve or chill: Serve the salad immediately to enjoy the fresh flavors or chill it in the refrigerator for up to an hour to let the flavors meld. Give it a gentle toss before serving if chilled.
Notes
- Avocado Tip: Toss diced avocado with a little lemon juice to prevent browning and maintain vibrant color.
- Herb Substitution: If fresh herbs aren’t available, use dried parsley and mint but reduce the quantity by half to avoid overpowering the salad.
- Make Ahead: For best texture, keep the dressing separate and add just before serving if preparing in advance.
Nutrition
- Serving Size: 1 cup (about 1/4 of the recipe)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 18 mg
Keywords: chickpea salad, avocado salad, feta salad, easy Mediterranean salad, vegetarian salad, healthy lunch, no-cook salad
Find it online: https://hannahdelgado.com/chickpea-feta-avocado-salad-recipe/
