Chickpea Feta Avocado Salad (Printable Version)
Fresh Mediterranean salad with chickpeas, creamy avocado, and tangy feta in a light lemon dressing.
# What You'll Need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - ½ cup cucumber, diced
05 - 3.5 oz feta cheese, crumbled
06 - ¼ small red onion, thinly sliced
07 - 2 tbsp fresh parsley, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tsp red wine vinegar
11 - ½ tsp dried oregano
12 - Salt and black pepper, to taste
# Directions:
01 - In a large salad bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, crumbled feta cheese, thinly sliced red onion, and chopped fresh parsley.
02 - In a small mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the dressing is emulsified and well blended.
03 - Pour the prepared dressing over the salad ingredients and gently toss using salad tongs or a large spoon, taking care to keep the avocado cubes intact.
04 - Serve immediately at room temperature, or refrigerate for up to 1 hour before serving to allow the flavors to meld together.
# Expert Tips:
01 -
- Zero cooking required, which means your kitchen stays cool and you get fed fast on the laziest of days.
- The combination of creamy avocado and salty feta with lemon dressing is genuinely addictive and works as a meal on its own.
02 -
- Avocado oxidizes quickly once cut, so if you are making this ahead, press plastic wrap directly against the surface of the dressed salad and consume within a few hours.
- Tossing too aggressively will smash the avocado and feta into a homogenous paste, which still tastes wonderful but loses the satisfying contrast of distinct textures.
03 -
- Pat the drained chickpeas dry with a clean towel before adding them, because excess liquid dilutes the dressing and makes the bottom of the bowl soupy.
- Letting the dressed salad sit for ten minutes before eating allows the chickpeas to absorb the lemon and oregano, transforming them from bland to deeply flavored.