Chickpea Feta Avocado Salad (Printable)

Protein-packed Mediterranean bowl with creamy avocado, tangy feta, fresh vegetables, and zesty lemon dressing. Ready in 15 minutes.

# Ingredient List:

→ Salad Base

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 freshly ground black pepper to taste

# How to Make:

01 - Place chickpeas, diced avocado, crumbled feta, cherry tomatoes, red onion, cucumber, and parsley in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl until emulsified.
03 - Drizzle dressing over salad mixture. Gently toss to coat evenly while maintaining avocado cubes intact.
04 - Taste and adjust seasoning as needed. Serve immediately while avocado remains fresh.

# Expert Tips:

01 -
  • Its the perfect marriage of creamy, tangy, and fresh in one bowl
  • Ready in less time than it takes to order delivery
  • Protein packed but still light enough for summer evenings
02 -
  • The salad needs to be eaten right after dressing or the avocado will start to brown
  • Dont overdress the chickpeas, they absorb flavor quickly and can become salty
  • Room temperature ingredients make the flavors pop more than cold from the fridge
03 -
  • Pat your chickpeas completely dry with paper towels before mixing, they'll hold the dressing better
  • Use a vegetable peeler to shave thin ribbons of cucumber instead of dice sometimes

Return