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Chickpea Feta Avocado Salad

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 3 Servings

Equipment

  • One cutting board
  • A sharp knife
  • Colander for rinsing chickpeas
  • Large mixing bowl
  • Small bowl for dressing
  • Wooden spoon or silicone spatula

Ingredients
  

  • 15 ounces chickpeas drained and rinsed
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1 small cucumber chopped
  • 1/4 red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh parsley or cilantro chopped

For the dressing:

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 tsp honey or maple syrup
  • 1/2 tsp dried oregano
  • Salt and cracked black pepper to taste

Instructions
 

  • Add chickpeas, tomatoes, cucumber, red onion, and parsley to a large mixing bowl.
  • In a separate small bowl, whisk together olive oil, lemon juice, vinegar, honey, oregano, salt, and pepper.
  • Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
  • Add the diced avocado and feta last to avoid crushing them. Toss very gently one final time.
  • Taste and adjust seasoning with extra lemon, salt, or pepper as needed.

Notes

Tips for the Best Salad

If your avocado is perfectly ripe but soft, add it at the very end to keep the cubes intact. Rinse the chickpeas well to remove the canned flavor and improve texture. If you prefer a stronger tang, add another splash of lemon juice. For extra crunch, chill your vegetables before mixing. If the salad will sit out for a while, save the avocado and feta to add just before serving.

Variations and Substitutions

Swap feta for goat cheese or omit it entirely for a dairy-free version. Add grilled chicken, shrimp, or quinoa for a boosted protein option. Replace cucumber with celery for extra crunch or cherry tomatoes with chopped bell peppers for a sweeter profile. Use lime instead of lemon if you prefer a Mexican-inspired twist, and toss in a handful of corn, black beans, and cilantro. Kalamata olives or capers add a punchy, briny edge, while spinach or arugula can bulk it into a larger meal.
Keyword Easy, Flavorfull, Fresh, Natural, Quick, Savory