Name: Chickpea Feta Avocado Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
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

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Introduction

This Chickpea Feta Avocado Salad is a refreshing and satisfying dish that combines creamy avocado, tangy feta, and hearty chickpeas. It’s perfect for a quick lunch or a light dinner, offering a burst of Mediterranean flavors in every bite.

The image shows a white bowl full of a colorful salad with about four main layers visible. The bottom layer has whole light brown chickpeas, round and smooth. On top of them are medium-sized chunks of bright green avocado with a creamy texture. Scattered among these are small white cubes of soft feta cheese. Thin slices of vibrant purple-red onion are spread over the cheese and avocado. The salad is sprinkled with finely chopped green herbs and black pepper, which add texture and color contrast. The entire salad looks fresh and lightly coated with a shiny dressing. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
Step 2: 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.
Step 3: Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
Step 4: Serve immediately or chill for later to allow the flavors to blend.

Tips & Variations

Use ripe but firm avocado to avoid mushiness.
Add cherry tomatoes or cucumber for extra freshness and crunch.
Swap feta with goat cheese for a creamier texture and different tang.
For a vegan option, omit the feta or substitute with a plant-based cheese alternative.
Letting the salad rest for 15–30 minutes enhances the flavor melding.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because avocado can brown, it’s best to add it just before serving if storing the salad without avocado. Re-toss gently before serving if chilled.

How to Serve

The image shows a colorful salad piled on a white bowl placed on a white marbled surface. The salad has several layers, starting with light brown round chickpeas scattered throughout. On top of them are medium-sized chunks of bright green avocado with a smooth texture. Thin slices of purple-red onion rings are mixed in, curling around the other ingredients. Small white cubes of cheese are spread evenly over the salad. Tiny black seeds and fresh green herb bits are sprinkled all over the dish, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas until tender before using. Canned chickpeas are a convenient shortcut and work well in this salad.

How do I prevent the avocado from browning?

Use fresh, ripe avocado and toss it with lemon juice immediately after cutting. Serving the salad soon after preparation or storing it in an airtight container with minimal air exposure helps keep it fresh longer.