why make this recipe
Chickpea Feta Avocado Salad is a colorful and nutritious dish that is both easy to make and delicious. This salad is packed with protein from the chickpeas, healthy fats from the avocado, and a burst of flavor from the feta cheese. It’s perfect for a quick lunch, a side dish at dinner, or a refreshing snack. With fresh herbs and a tangy dressing, this salad brings together the perfect balance of textures and tastes.
how to make 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
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
Chickpea Feta Avocado Salad is best served fresh. You can enjoy it on its own or as a filling for wraps or sandwiches. It pairs well with grilled chicken or seafood if you want to add some protein. This salad also looks great on a platter for gatherings and potlucks.
how to store Chickpea Feta Avocado Salad
If you have leftovers, you can store them in an airtight container in the refrigerator. The salad is best eaten within 1-2 days to keep the avocado fresh. If you prepare it in advance, consider adding the avocado right before serving to avoid browning.
tips to make Chickpea Feta Avocado Salad
- For extra crunch, add some diced cucumbers or bell peppers.
- If you love spices, try adding a pinch of cayenne pepper for a kick.
- Make sure to use ripe avocados for the best flavor and texture.
- Feel free to adjust the herbs to your liking; basil or cilantro also work well in this salad.
variation
You can easily customize this salad. For a grain boost, add cooked quinoa or farro. If you want a vegan version, just skip the feta cheese or replace it with a plant-based cheese alternative.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but you will need to soak and cook them beforehand.
How long does the salad last in the fridge?
The salad can last 1-2 days in the refrigerator if stored in an airtight container.
Can I substitute other cheeses for feta?
Yes, you can use goat cheese, ricotta cheese, or any cheese you prefer for a different flavor.
Chickpea Feta Avocado Salad
Ingredients
Salad Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed
- 1 whole avocado, pitted and diced Use ripe avocados for the best flavor and texture.
- 4 ounces/115g feta cheese, crumbled Can be substituted with goat cheese or ricotta for different flavors.
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped Can substitute with basil or cilantro.
- 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 Add a pinch of cayenne pepper for extra kick.
- to taste Salt and pepper
Instructions
Preparation
- 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.
Serving
- Serve immediately or chill for later.