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Chickpea Feta Avocado Salad Recipe

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4.6 from 114 reviews

A fresh and vibrant Chickpea Feta Avocado Salad combining creamy avocado, tangy feta, and hearty chickpeas, tossed with a zesty lemon-oregano dressing and fresh herbs. Perfect for a quick, nutritious meal or side dish.

Ingredients

Salad

  • 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

Dressing

  • 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

  1. Prepare the salad base: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint, ensuring all ingredients are evenly mixed.
  2. Make the dressing: In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste, adjusting to your preference.
  3. Toss the salad: Pour the prepared dressing over the salad ingredients. Gently toss everything until the salad is well coated with the dressing, ensuring even flavor distribution without mashing the avocado.
  4. Serve or chill: Serve the salad immediately for the freshest taste or chill it in the refrigerator to meld the flavors before serving.

Notes

  • For best texture, add the avocado last and toss gently to avoid mashing.
  • This salad is ideal for a quick lunch or as a side for grilled meats or vegetables.
  • Chilling the salad for 30 minutes enhances flavors but can be served right away.
  • Use fresh lemon juice for the dressing to maximize brightness and flavor.
  • Adjust salt and pepper according to the saltiness of the feta cheese used.