Best Chickpea Feta Avocado Salad
This Chickpea Feta Avocado Salad is a vibrant and flavorful dish that combines creamy avocado, salty feta, and hearty chickpeas. It's quick to prepare, making it perfect for a light lunch, side dish, or topping for grilled meats or fish.
Equipment
- Large bowl
- Small bowl
- Whisk
- Cutting board
- Knife
- Rubber spatula
- Paper towels
- Refrigerator
Ingredients
- 1 ripe avocado, diced
- 4 ounces feta cheese, crumbled
- ½ cup red onion, thinly sliced
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ½ cup cherry tomatoes, halved optional
- 1 cup baby spinach optional
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel.
- In a large bowl, combine the chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Add halved cherry tomatoes and baby spinach if using.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper.
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
Choose a perfectly ripe avocado that yields slightly to gentle pressure. To prevent avocado browning, toss the diced avocado with a little lemon juice. Customize your salad with Kalamata olives, sun-dried tomatoes, roasted red peppers, or toasted pine nuts. Prepare the components ahead of time and combine just before serving. For a spicy kick, add red pepper flakes or hot sauce. Add baby spinach or arugula for extra greens. Store leftovers in an airtight container in the refrigerator for up to 2 days.