Chickpea Feta Avocado Salad (Print)

Fresh Mediterranean bowl with chickpeas, avocado, feta, and zesty lemon dressing ready in 15 minutes.

# Ingredient List:

→ 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

→ Dressing

08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon dried oregano
11 - Salt and pepper, to taste

# How-To Steps:

01 - Place chickpeas, diced avocado, crumbled feta, cherry tomatoes, red onion, cucumber, and parsley in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl or jar until emulsified.
03 - Drizzle dressing over salad mixture. Gently toss to coat evenly, taking care not to mash the avocado pieces.
04 - Taste and adjust salt and pepper as needed. Serve immediately while avocado remains fresh.

# Expert Suggestions:

01 -
  • Everything comes together in fifteen minutes flat
  • Protein from chickpeas keeps you satisfied for hours
  • No cooking required, just chopping and tossing
02 -
  • The avocado will brown if this sits too long
  • Add the dressing right before serving to keep textures crisp
  • Feta varies in saltiness so taste before adding more salt
03 -
  • Chill your bowl for ten minutes before assembling
  • Use a microplane to zest lemon into the dressing for extra brightness

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