why make this recipe
This salad is quick, fresh, and full of flavor. It uses simple pantry items and ripe avocado for creaminess. You can make it in minutes for lunch, a light dinner, or a side dish.
introduction
This Chickpea Feta Avocado Salad mixes creamy avocado, salty feta, and hearty chickpeas for a bright, easy meal. It is good on its own or served with simple greens. For a similar tangy avocado dressing idea, see this avocado salad with lime and cilantro for inspiration.
how to make Chickpea Feta Avocado Salad
- Drain and rinse the chickpeas. Put them in a large bowl.
- Add diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Pour the dressing over the salad. Gently toss so the avocado holds its shape.
- Serve right away or chill for later.
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 a bed of greens, with pita bread, or next to grilled chicken or fish. You can also spoon it into a wrap for a quick lunch. For a protein-packed twist, pair it with a tuna salad like this avocado tuna salad.
how to store Chickpea Feta Avocado Salad
Store the salad in an airtight container in the fridge for up to 1 day. Avocado will brown over time, so stir gently before serving. If you plan to keep it longer, leave the avocado out and add it just before serving.
tips to make Chickpea Feta Avocado Salad
- Use ripe but firm avocado so it holds its shape.
- Rinse chickpeas well to remove the canning liquid.
- Toss gently to avoid mashing the avocado.
- Taste the dressing and add more lemon or salt if needed.
variation (if any)
- Add cherry tomatoes, cucumber, or bell pepper for more color.
- Swap mint for basil if you prefer.
- Use lime instead of lemon for a different bright flavor.
- Replace feta with goat cheese for a milder tang.
FAQs
Q: Can I make this ahead?
A: Yes. Make the dressing and chickpea mix ahead, but add avocado right before serving to keep it fresh.
Q: Is this salad vegan?
A: Not as written because of the feta. Use a vegan feta or skip the cheese to make it vegan.
Q: Can I use dried chickpeas?
A: Yes. Cook dried chickpeas first, then cool before using. Use about 1.5 cups cooked to match a 15-ounce can.
Q: How do I stop avocado from browning?
A: Toss avocado with a little lemon juice and keep the salad cold. Add avocado just before serving for best color.
Q: Can I add a grain?
A: Yes. Mix in cooked quinoa or farro to make it heartier.
Conclusion
For another take on this mix of chickpeas, avocado, and feta, check the detailed version at Chickpea, Avocado, & Feta Salad – Two Peas & Their Pod. If you like a chopped salad style, see the New York Times recipe for ideas at Chopped Salad With Chickpeas, Feta and Avocado – NYT Cooking.