introduction
This salad mixes chickpeas, creamy avocado, and salty feta. It tastes fresh and fills you up. It is quick to make and needs no cooking. If you like simple salads, you may also enjoy a fruit and feta mix like Autumn Harvest Honeycrisp Apple and Feta Salad.
why make this recipe
Make this salad when you want a healthy, fast meal. It uses canned chickpeas so you save time. It has protein, healthy fat, and bright herbs. The salad works as a side, a light lunch, or a quick dinner.
how to make Chickpea Feta Avocado Salad
Follow these easy steps. Be gentle when you toss so the avocado keeps its shape.
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
Directions :
- 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
Serve this salad on its own, over greens, or with warm pita. You can also spoon it onto toast for a filling snack. For ideas on pairing with bread and spreads, see the quick notes on avocado toast calories.
how to store Chickpea Feta Avocado Salad
Store the salad in an airtight container in the fridge. Eat within 1 day for best texture because avocado can brown. If you need to keep it longer, store the dressing separately and add it right before serving.
tips to make Chickpea Feta Avocado Salad
- Use ripe but firm avocados so they keep shape.
- Rinse and dry the chickpeas well to avoid extra water.
- Add the avocado last and toss gently.
- If you want less bite from the onion, soak the slices in cold water for 5 minutes, then drain.
For another twist with feta in a warm fruit dish, try baked apples with feta, honey, and cranberries.
variation (if any)
- Add cucumber or cherry tomatoes for more color.
- Replace mint with dill or basil for a different herb flavor.
- Swap lemon juice for red wine vinegar for a sharper dressing.
FAQs
Q: Can I use dried chickpeas?
A: Yes. Cook them first until tender, then cool before using.
Q: How do I keep the avocado from turning brown?
A: Toss the avocado with the dressing right before serving and store in an airtight container. Use lemon juice to slow browning.
Q: Is this salad good for meal prep?
A: Partly. Keep avocado and dressing separate if you need it to last longer in the fridge.
Q: Can I make this vegan?
A: Yes. Leave out the feta or use a vegan feta substitute.
Conclusion
This salad is quick, fresh, and filling. For another simple version of this mix, see Chickpea, Avocado, & Feta Salad.
Chickpea Feta Avocado Salad
Ingredients
Method
- 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.