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The summer air was warm, and the backyard was filled with laughter. My friends gathered around the table, enjoying the vibrant colors of fresh salads. One recipe always stood out: Chickpea Feta Avocado Salad. Each bite was a burst of flavor—a creamy avocado paired with salty feta and the crunch of fresh herbs. This salad is more than just a dish; it’s a celebration of simple, wholesome ingredients that come together to make something special. I love how easy it is to prepare, making it perfect for gatherings or a light lunch. You will find this salad not only fills your stomach but also warms your heart.
why make this recipe
Chickpea Feta Avocado Salad is a fantastic choice for many reasons. First, it is packed with nutrients, protein from chickpeas, and healthy fats from avocado. It’s also quick to prepare, taking just a few minutes to whip up. The flavors blend nicely, making it a refreshing side dish or a main meal on a hot day. Plus, it’s versatile and can be adjusted to suit your taste. Enjoying this salad is like treating yourself to a little burst of sunshine in every bite.
how to make Chickpea Feta Avocado Salad
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
You can serve this salad as a refreshing side dish for grilled meats or fish. It pairs wonderfully with pita bread or can be enjoyed on its own as a light lunch. You can also top it with grilled chicken or shrimp for a heartier meal.
how to store Chickpea Feta Avocado Salad
If you have leftovers, store the salad in an airtight container in the fridge. It will stay fresh for about 2-3 days. However, the avocado may brown a bit, so it’s best to eat it within a day or two for optimal taste and texture.
tips to make Chickpea Feta Avocado Salad
- Use ripe avocados for the best flavor and texture.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- If you want a kick, add a pinch of red pepper flakes to the dressing.
variation
You can easily swap the feta cheese with goat cheese or omit it entirely for a dairy-free version. Adding different proteins like chickpeas or quinoa can also make this salad more filling. If you enjoy a kick, toss in a diced jalapeño or a sprinkle of chili powder.
FAQs
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly! Just be sure to drain and rinse them before adding them to the salad.
How long can I store this salad?
You can store it in the fridge for about 2-3 days, but it’s best to eat it sooner for the freshest taste.
Can I make this salad ahead of time?
Yes, you can prepare the salad in advance. Just keep the dressing separate and mix it in right before serving to keep the avocado fresh.
Chickpea Feta Avocado Salad
Ingredients
Salad Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed Canned chickpeas work perfectly.
- 1 whole avocado, pitted and diced Use ripe avocados for best flavor.
- 4 ounces (115g) feta cheese, crumbled Can be swapped with goat cheese or omitted for a dairy-free version.
- 1/2 cup (75g) red onion, thinly sliced Offers a nice crunch.
- 1/2 cup (50g) fresh parsley, chopped Use fresh parsley for better flavor.
- 1/4 cup (25g) fresh mint, chopped Adds a refreshing taste.
Dressing Ingredients
- 3 tablespoons (45ml) olive oil Extra virgin olive oil is preferred.
- 2 tablespoons (30ml) lemon juice, freshly squeezed Provides acidity.
- 1 clove garlic, minced Add more if you like a stronger garlic flavor.
- 1/2 teaspoon (2.5ml) dried oregano Dried herbs can be substituted with fresh.
- to taste none salt and pepper Adjust based on personal taste.
Method
Preparation
- 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.
Serving
- Serve immediately or chill for later.