why make this recipe
Chickpea Feta Avocado Salad is a delightful mix of flavors and textures. It’s not only tasty but also healthy. This salad is packed with protein from chickpeas and healthy fats from avocado and feta cheese. It’s perfect for lunch, a side dish, or a light dinner. Plus, it’s easy to make and takes only a few minutes!
how to make Chickpea Feta Avocado Salad
Ingredients:
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped
- 1/4 cup/25g fresh mint, chopped
- 3 tablespoons/45ml olive oil
- 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Directions:
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
how to serve Chickpea Feta Avocado Salad
You can serve this salad on its own or as a side dish. It pairs well with grilled chicken, fish, or pita bread. If you’re serving it later, let it chill in the fridge for a little while before serving for the best flavor.
how to store Chickpea Feta Avocado Salad
Store any leftovers in an airtight container in the fridge. It’s best to eat the salad within 1-2 days. If you add avocado, it can brown quickly, so consider storing the dressing separately if you want it to last longer.
tips to make Chickpea Feta Avocado Salad
- Use ripe avocados for the best flavor and texture.
- Adjust the amount of feta cheese based on your taste preference.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
variation
You can swap chickpeas for black beans for a different flavor. Adding cherry tomatoes or corn can also brighten up the salad.
FAQs
1. Can I make this salad in advance?
Yes, you can prepare it a few hours ahead of time. Just wait to add avocado until you’re ready to serve to keep it fresh.
2. Is this salad suitable for meal prep?
Absolutely! It makes a great meal prep option. Just store the dressing separately until ready to eat.
3. Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Make sure to cook them first and let them cool before adding to the salad.
Chickpea Feta Avocado Salad
Equipment
- large bowl
- small bowl
- whisk
Ingredients
Salad
- 15 ounce can chickpeas rinsed and drained
- 4 ounces feta cheese crumbled
- 1 large avocado diced
- 1/4 cup red onion finely chopped
- 1 cup cherry tomatoes halved
- 1/2 medium cucumber diced
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- In a large bowl, combine the rinsed and drained chickpeas, crumbled feta cheese, diced avocado, finely chopped red onion, halved cherry tomatoes, and diced cucumber.
- In a small separate bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
Serving
- Pour the prepared dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
- Serve immediately for the best taste, or chill in the refrigerator for a short period before serving.