why make this recipe
Chickpea Feta Avocado Salad is not only delicious but also packed with nutrients. This refreshing salad is perfect for a light lunch or as a side dish for dinner. The combination of chickpeas, creamy avocado, and tangy feta creates a delightful taste. Plus, it’s quick and easy to make, making it a great option for busy days. Using fresh herbs like parsley and mint adds an extra burst of flavor, and the lemon dressing ties everything together beautifully.
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
Serve this salad as a light lunch on its own or as a side dish to accompany grilled chicken or fish. It’s also a great addition to any picnic or potluck. For an extra touch, you can serve it on a bed of mixed greens.
how to store Chickpea Feta Avocado Salad
Store any leftovers in an airtight container in the refrigerator. It is best enjoyed within 1 to 2 days. Keep in mind that the avocado may brown slightly, so it’s better to add it fresh if you plan to store leftovers.
tips to make Chickpea Feta Avocado Salad
- Choose ripe avocados for the best creamy texture.
- If you prefer more crunch, consider adding chopped cucumbers or bell peppers.
- For extra protein, you can add grilled chicken or shrimp.
- Make the dressing in advance and store it in the refrigerator for a quick assembly later.
variation
You can easily customize this salad by adding other ingredients like cherry tomatoes, olives, or cooked quinoa for added texture and flavor.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can. Just make sure to soak and cook them until tender before using them in the salad.
How can I make this salad vegan?
You can omit the feta cheese or replace it with a vegan cheese alternative.
Can I prepare this salad ahead of time?
Yes, you can prepare the salad ingredients ahead of time, but it’s best to add the avocado right before serving to keep it fresh and green.
Chickpea Feta Avocado Salad
Ingredients
Salad Ingredients
- 1 can 15-ounce/425g can chickpeas, drained and rinsed
- 1 each avocado, pitted and diced Choose ripe avocados for the best creamy texture.
- 4 ounces 115g feta cheese, crumbled Can omit for a vegan version.
- 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
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.
- Serve immediately or chill for later.