Chickpea Feta Avocado Salad

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This Chickpea Feta Avocado Salad hits that sweet spot where it tastes like you put effort into it but you really just tossed a few awesome things together. It is bright, creamy, salty, herby, and suspiciously easy to assemble. If you want to peek at the original inspo while you noodle around I linked the recipe page that nudged me to make this glorious mess of goodness.

Why This Recipe is Awesome

Why is this little salad a keeper Are you ready for a list of tiny miracles Yes here we go

• It serves as lunch dinner and the kind of snack that makes people suspicious that you are a wizard.
• It is basically idiot proof I say that with love because even I did not mess it up.
• It travels well so your lunch box will no longer feel sad.
• Avocado gives it creaminess without mayo and chickpeas give it chew so it feels like a meal not a garnish.
• It plays well with extras so if you have olives cherry tomatoes or a handful of nuts the salad will absolutely say thank you.

Big tip Do not overmix the avocado unless you actually want guacamole which is fine but not the same vibe.

Ingredients You’ll Need

• 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

Yes that is basically it. Minimal shopping list maximum flavor. Use good feta if you want a party in your mouth.

Step-by-Step Instructions

1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Mix gently so the avocado does not become mushy. Keep it relaxed like a salad on vacation.

2. 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. Taste the dressing and adjust lemon or salt if it feels shy.

3. Pour the dressing over the salad ingredients. Gently toss until everything is well coated. Do not pulverize the avocado but make sure every chickpea gets a little love.

4. Serve immediately or chill for later. If you chill it the flavors meld and the herbs get happy. If you plan to eat it later add avocado right before serving for peak aesthetics.

Common Mistakes to Avoid

• Thinking you can skip rinsing the chickpeas because canned liquid is a flavor enhancer No just rinse them. You want chickpea flavor not can flavor.
• Mashing the avocado into oblivion unless you meant to make dip. Keep it chunky unless your plan is dip not salad.
• Overdressing the salad That shiny slick look might be tempting but less is more here. Start with less and add if needed.
• Using ancient stale herbs Fresh parsley and mint change everything. If your herbs look sad toss them and buy new ones.
• Adding salt before you taste the feta You might end up with a salt monster on your hands. Feta brings salt so use restraint.

Alternatives & Substitutions

• No feta or dairy free Try a firm tofu crumble or a dairy free feta. The salad will still be bright and satisfying. IMO the feta is the soul of this salad but substitutes work in a pinch.
• No fresh mint Swap in basil or extra parsley. Basil gives it pesto vibes which is a fun detour.
• Want more protein Throw in cooked quinoa or some canned tuna if you are feeling fancy and want to impress yourself.
• No fresh lemon Bottled lemon gets the job done but fresh wins. If all you have is vinegar try a splash of red wine vinegar instead. It will change the tone but not ruin your life.
• Want heat Add a pinch of red pepper flakes or a few slices of jalapeno. Not for everyone but if you like drama this is the move.

Personal note I often toss in halved cherry tomatoes on whim because I like things that pop. No regrets.

FAQ

What if my avocado is rock hard Do I wait Yes wait until it yields to gentle pressure unless you want to play avocado roulette

Can I make this ahead of time Yes mostly but keep the avocado separate and add it just before serving for best color

Can I add other veggies Sure carrots cucumbers or roasted peppers all play well here If you do add cucumber drain it so it does not water down the salad

Is this gluten free Yes naturally so it is a friendly choice for most diets but check your feta if you have brand concerns

Can I double the recipe Absolutely It scales easily and still behaves itself in a large bowl

What if I do not like mint Remove it No need to suffer The salad is still excellent with parsley and maybe extra lemon

Final Thoughts

There you have it a salad that makes weekday meals feel fancy without demanding too much brain power. It is fast flexible and forgiving which means you can treat it like a base and riff away. Eat it as a main with some crusty bread or as a side to keep things balanced and charming.

Now go impress someone or yourself with your new culinary skills You have earned it And if you have extra chickpeas do not be tempted to eat them straight from the can I mean you can but maybe use a fork

Conclusion

If you want more variations and inspiration check out the beautiful take on this combo at Chickpea, Avocado, & Feta Salad which has a slightly different vibe and lots of photos. For a lighter, health focused spin see Easy Chickpea Feta Salad – Healthy Fitness Meals which offers simple swaps and macro friendly tips. If you are feeling extra culinary curious the New York Times version gives a chopped formal take that is delightful and worth bookmarking Chopped Salad With Chickpeas, Feta and Avocado Recipe.

Chickpea Feta Avocado Salad

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• Author: admin
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A bright and creamy salad that combines chickpeas, avocado, and feta for a quick and satisfying meal.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Mix gently to avoid mushing the avocado.
2. 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, adjusting as needed.
3. Pour the dressing over the salad ingredients and gently toss until well coated, making sure not to pulverize the avocado.
4. Serve immediately or chill for later. If chilled, add avocado just before serving for optimal appearance.

Notes

Do not overmix the avocado. This salad is versatile; feel free to add your favorite extras like olives or cherry tomatoes.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 2g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 15mg

Keywords: salad, chickpeas, avocado, feta, quick meal, vegetarian, healthy