Chickpea Feta Avocado Salad (Print)
Protein-packed Mediterranean salad with chickpeas, avocado, and feta. Ready in 15 minutes.
# What You 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 Make It:
01 - In a large salad bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, crumbled feta cheese, sliced red onion, and chopped parsley.
02 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the mixture is emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to combine, taking care to keep the avocado cubes intact.
04 - Serve immediately, or chill for up to 1 hour before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you get to eat in under fifteen minutes flat.
- The creamy avocado and salty feta combination is the kind of pairing that makes you wonder why you do not eat this every single day.
02 -
- Avocado browning is the enemy here, so squeeze an extra drop of lemon juice directly on the cubes if you are not serving immediately.
- Under-seasoning is easier to fix than over-seasoning, especially since feta contributes hidden salt you may not account for at first.
03 -
- Let the chickpeas air-dry on a clean towel after rinsing, because excess water dilutes the dressing and makes the salad watery.
- Massaging the dried oregano between your fingers directly over the dressing bowl releases oils you would otherwise miss entirely.