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Chickpea Feta Avocado Salad

This bright and fresh salad combines creamy avocado, salty feta, and hearty chickpeas for a tasty and healthy dish, perfect for lunch, dinner, or a side at a picnic.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans canned chickpeas, rinsed and drained Pat dry to avoid a watery salad.
  • 2 pieces ripe avocados, cubed Use ripe but firm avocados for better texture.
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 1 small red onion, finely chopped
  • 1 cup feta cheese, crumbled Can substitute with dairy-free cheese if desired.
  • 1 handful fresh parsley, chopped
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste Add salt slowly, as feta adds salt too.

Method
 

Preparation
  1. Rinse and drain the canned chickpeas, then pat dry.
  2. Cut the ripe avocados into cubes and squeeze a little lemon juice to slow browning.
  3. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
  4. Crumble the feta cheese and chop a handful of fresh parsley.
Combine Ingredients
  1. In a large bowl, combine the chickpeas, avocado, tomatoes, cucumber, onion, and parsley.
Make Dressing
  1. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Final Steps
  1. Pour the dressing over the salad and toss gently to coat, taking care not to mash the avocado.
  2. Taste and adjust salt, pepper, or lemon juice as needed.
  3. Serve right away or chill for 20 minutes to blend flavors.

Notes

This salad is quick to make, healthy, and filling. You can serve it over greens like baby spinach or arugula, spoon it onto toasted pita or whole grain bread, or pair it with grilled chicken or fish. It travels well for picnics or potlucks.