Chickpea Feta Avocado Salad (Printer-friendly)
Fresh Mediterranean salad with chickpeas, avocado, feta, and a zesty lemon dressing. Ready in 15 minutes.
# 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
# How to Make It:
01 - In a large salad bowl, arrange the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, crumbled feta cheese, thinly sliced red onion, and chopped parsley.
02 - In a small mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, and dried oregano. Season with salt and black pepper to taste, whisking vigorously until the dressing is fully emulsified.
03 - Drizzle the prepared dressing evenly over the salad ingredients. Using salad tongs or a large spoon, gently toss everything together, 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 you can throw this together even on the hottest summer day without breaking a sweat.
- The combination of creamy avocado and salty feta with a bright lemon dressing is the kind of flavor pairing that makes people ask for the recipe before they finish their first bite.
02 -
- Avocado is time sensitive in this recipe, so dice it last and add a squeeze of extra lemon juice to slow browning if you are making it ahead.
- Not draining and rinsing the chickpeas thoroughly will leave a starchy residue that dulls the dressing and makes the salad taste canned.
03 -
- Dice all the vegetables roughly the same size as the chickpeas so every forkful has a balanced mix of textures and flavors.
- Let the dressing sit for five minutes before pouring it over the salad so the oregano has time to hydrate and release its full flavor.