Chickpea Feta Avocado Salad (Printable)
Creamy avocado meets tangy feta and hearty chickpeas in this fresh Mediterranean bowl with zesty lemon dressing.
# What You’ll Need:
→ Salad Components
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 ripe avocado, diced
03 - 3.5 oz feta cheese, crumbled
04 - 10 cherry tomatoes, halved
05 - ½ small red onion, thinly sliced
06 - ½ cucumber, diced
07 - 2 tablespoons fresh parsley, chopped
→ Lemon Dressing
08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon dried oregano
11 - Salt and freshly ground black pepper to taste
# Directions:
01 - Place chickpeas, diced avocado, crumbled feta, cherry tomatoes, red onion, cucumber, and parsley in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl until emulsified.
03 - Drizzle dressing over salad mixture and gently toss to coat evenly, taking care not to mash avocado pieces.
04 - Taste salad and adjust salt or pepper as needed. Serve immediately while avocado is fresh.
# Expert Advice:
01 -
- It comes together in literally fifteen minutes with zero cooking required
- The protein from chickpeas keeps you full for hours without any heaviness
02 -
- Waiting to add the dressing until right before serving keeps the avocado from turning an unappetizing brown color
- Rinsing canned chickpeas thoroughly removes the metallic taste that can sneak into otherwise perfect salads
03 -
- Letting the dressed salad sit for just five minutes before eating allows the flavors to develop deeper friendships
- Toasting the chickpeas in a dry pan for five minutes before assembling adds an incredible crunch texture