Chickpea Feta Avocado Salad

Chickpea, Feta, and Avocado Salad

This vibrant, Mediterranean-inspired salad is packed with protein, healthy fats, and refreshing crunch. It works perfectly as a light lunch, a side dish for grilled proteins, or a meal-prep staple.

🥗 Ingredients

The Base

Chickpeas: 1 can (15 oz / 400g), drained and rinsed.

Avocado: 1 large ripe avocado, diced.

Feta Cheese: ½ cup crumbled (Greek feta in brine is recommended for best flavor).

Cucumber: 1 English cucumber (or 2-3 Persian cucumbers), diced.

Cherry Tomatoes: 1 cup, halved.

Red Onion: ¼ cup, finely diced (soak in cold water for 5 mins to mellow the bite).

Fresh Herbs: ½ cup chopped fresh parsley or cilantro.

The Lemon-Herb Vinaigrette

Olive Oil: 3 tbsp extra virgin olive oil.

Lemon Juice: 2 tbsp fresh lemon juice (about half a large lemon).

Garlic: 1 clove, minced.

Dried Oregano: ½ tsp.

Salt & Pepper: To taste.

🔪 Instructions

Prep the Vegetables: In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, and red onion.

Make the Dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.

Toss: Pour the dressing over the vegetable mixture and toss gently to coat everything evenly.

Add the Delicate Ingredients: Gently fold in the diced avocado and crumbled feta cheese. Mix lightly so the avocado stays intact and the feta doesn't turn the dressing cloudy.

Garnish: Top with fresh parsley or cilantro.

Serve: Serve immediately. If making ahead, add the avocado and dressing just before serving.

💡 Tips for Success

Prevent Browning: Toss the avocado chunks in a little lemon juice before adding them to the salad to keep them bright green for longer.

Texture: Ensure your chickpeas are well-drained and patted dry so the dressing clings to them rather than pooling at the bottom.

Variations: Add Kalamata olives for an extra salty kick or a pinch of red pepper flakes for heat.