Chickpea Feta Avocado Salad (Print Version)
Protein-packed Mediterranean bowl with creamy avocado, tangy feta, and fresh vegetables in zesty lemon dressing.
# What You'll Need:
→ Salad Components
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 ripe avocado, diced
03 - 3.5 oz feta cheese, crumbled
04 - 10 cherry tomatoes, halved
05 - ½ small red onion, thinly sliced
06 - ½ cucumber, diced
07 - 2 tablespoons fresh parsley, chopped
→ Lemon Dressing
08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon dried oregano
11 - Salt and black pepper, to taste
# How to Make It:
01 - In a large mixing bowl, combine drained chickpeas, diced avocado, crumbled feta, halved cherry tomatoes, sliced red onion, diced cucumber, and chopped parsley. Toss ingredients gently to distribute evenly without mashing the avocado.
02 - Whisk together extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper in a small bowl or jar until emulsified. Alternatively, shake vigorously in a sealed jar to combine.
03 - Drizzle the lemon dressing over the salad. Using salad servers or a large spoon, gently fold the ingredients to coat thoroughly while maintaining the integrity of the avocado chunks. Adjust seasoning with additional salt and pepper if desired. Serve immediately to prevent avocado discoloration.
# Expert Advice:
01 -
- Ready in fifteen minutes flat, which means you can throw it together even when youre hangry and impatient
- The combination hits every single crave button, creamy, tangy, fresh, and satisfying all at once
02 -
- Adding the dressing right before serving keeps the avocado from oxidizing and turning brown
- Letting the salad sit for just five minutes after tossing allows the flavors to meld beautifully
03 -
- Let your chickpeas dry completely after rinsing so the dressing actually coats them instead of sliding right off
- Use a vegetable peeler to shave thin ribbons of cucumber instead of dicing for a totally different but gorgeous texture