Chickpea Feta Avocado Salad (Printable version)
Creamy avocado meets tangy feta and hearty chickpeas in this fresh Mediterranean bowl with zesty lemon dressing.
# Ingredient List:
→ 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 pepper to taste
# How to Make It:
01 - In a large mixing bowl, add the drained chickpeas, diced avocado, crumbled feta cheese, halved cherry tomatoes, sliced red onion, diced cucumber, and chopped parsley.
02 - Whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper in a small bowl until emulsified.
03 - Drizzle the prepared dressing over the salad mixture. Gently toss to coat all ingredients evenly, taking care not to mash the avocado pieces.
04 - Taste the salad and adjust salt or pepper as needed. Serve immediately while the avocado remains fresh and the vegetables are crisp.
# Expert Suggestions:
01 -
- Its that rare salad that actually fills you up without weighing you down
- The creamy avocado and salty feta create this perfect restaurant quality balance
- Everything comes together in literally 15 minutes with zero cooking
02 -
- I learned the hard way that overdressed avocado gets mushy fast, err on the side of less dressing
- The salad really is best within an hour of making it before the avocado starts to oxidize
- Room temperature ingredients make a huge difference in flavor perception
03 -
- Dry your chickpeas thoroughly with paper towels to prevent watery dressing
- Save a bit of crumbled feta to scatter on top for that gorgeous presentation