Name: Chickpea Feta Avocado Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
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

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Introduction

This Chickpea Feta Avocado Salad is a bright and refreshing blend of creamy avocado, tangy feta, and hearty chickpeas. Perfect for a quick lunch or a light dinner, it’s easy to prepare and packed with flavor.

A close-up of a white bowl filled with a fresh salad made of chunky green avocado pieces, round beige chickpeas, bright purple thinly sliced onion rings, and small white cubes of cheese. The ingredients are mixed with finely chopped dark green herbs and sprinkled with coarse black pepper. The salad looks juicy and colorful on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
Step 2: 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.
Step 3: Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
Step 4: Serve immediately or chill for later.

Tips & Variations

For extra crunch, add chopped cucumbers or toasted pine nuts.
Swap fresh mint for basil if you prefer a different herb flavor.
Use lime juice instead of lemon for a slightly different citrus note.
To keep avocado from browning, toss it with a little lemon juice before combining.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, add avocado just before serving if preparing ahead. Leftovers can be enjoyed cold or at room temperature.

How to Serve

A close-up view of a colorful salad in a white bowl with a wooden rim, showing three main layers: bright green avocado chunks with smooth texture, golden chickpeas that are round and slightly glossy, and thinly sliced purple-red onions with a soft, translucent look, all mixed evenly. Small white dollops of crumbly cheese are scattered on top along with chopped fresh green herbs and coarse black pepper seasoning, giving a fresh and textured appearance. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese or replace it with a vegan cheese alternative or toasted nuts for a similar texture.

Will the avocado turn brown if I make this salad in advance?

Avocado tends to brown when exposed to air. To minimize this, toss the avocado with lemon juice before adding it to the salad and store the salad tightly covered. For the freshest taste, add avocado just before serving.