Description
A fresh and vibrant Chickpea Feta Avocado Salad combining creamy avocado, tangy feta, and hearty chickpeas, mixed with crisp vegetables and a zesty lemon-oregano dressing. Perfect for a light lunch or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 large ripe avocado, diced
- 1 cup (150 g) cherry tomatoes, halved
- 1 small cucumber, diced (about 1 cup / 130 g)
- 1/4 small red onion, very thinly sliced
- 1/2 cup (75 g) feta cheese, crumbled
- 1/4 cup (10 g) fresh parsley, chopped
- 2 tbsp fresh mint leaves, chopped (optional but recommended)
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp red wine vinegar (optional, for extra tang)
- 1 small garlic clove, finely minced or grated
- 1/2 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/4 tsp ground cumin (optional, for warmth)
- 1/4 –1/2 tsp salt, to taste
- 1/4 tsp freshly ground black pepper, or to taste
Optional Add-ins
- 1/4 cup (35 g) pitted Kalamata olives, halved
- 1/4 cup (30 g) toasted pumpkin seeds or sunflower seeds
- 1/2 small red bell pepper, finely diced
- A handful of mixed salad greens or baby spinach, for serving
Instructions
- Prepare the vegetables: Drain and rinse the chickpeas under cold water, then let them sit in a colander to dry slightly.
- Dice the avocado: Cut the avocado into medium cubes and set aside carefully to prevent mashing.
- Halve the cherry tomatoes.
- Dice the cucumber: If the seeds are watery, scoop some out with a spoon before dicing to avoid excess moisture.
- Slice the red onion very thinly: For a milder flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.
- Chop the herbs: Chop the parsley and mint (if using) finely.
- Crumble the feta cheese: If not pre-crumbled, crumble it now for better salad distribution.
- Make the dressing: In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar (optional), minced garlic, Dijon mustard, dried oregano, cumin (optional), salt, and black pepper. Whisk or shake until emulsified and uniform.
- Taste and adjust the dressing seasoning: Add more lemon, salt, or pepper as preferred to balance flavors.
- Assemble the salad base: In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint. Add olives, bell pepper, and seeds if using.
- Add the dressing to the salad base: Pour about two-thirds of the dressing over the ingredients and gently toss until evenly coated.
- Add avocado and feta: Gently fold in the diced avocado and crumbled feta, drizzling the remaining dressing on top. Be careful to keep avocado pieces intact and avoid mashing the feta.
- Adjust seasoning and chill: Taste the salad, adding more salt, pepper, or lemon juice as needed. Let sit for 10–15 minutes at room temperature for better flavor absorption or refrigerate up to 3–4 hours if preparing ahead. Add avocado just before serving to keep it fresh.
- Serve: Serve in bowls or over mixed greens or baby spinach. For a more substantial meal, accompany with toasted pita, crusty bread, or grilled protein such as chicken, shrimp, or tofu. Optionally, drizzle with extra olive oil or lemon juice just before serving.
Notes
- Soaking red onion slices in cold water mellows their sharpness and makes them more palatable in the salad.
- Adding avocado last helps maintain its creamy texture without it turning mushy.
- Letting the salad rest briefly allows the chickpeas to absorb the dressing flavors better.
- Optional ingredients like olives, seeds, and bell peppers add texture and added layers of flavor.
- Serve chilled or at room temperature for best flavor and freshness.
