Go Back
- 1 can (15 oz) chickpeas, drained and rinsed - 1 ripe avocado, diced - 1/2 cup crumbled feta cheese Chickpeas are the star of this dish. They bring protein and fiber to the table. I always use canned chickpeas for ease. Just drain and rinse them before adding. Avocado adds a creamy texture. When choosing avocados, look for ones that yield slightly when you press them. This means they are ripe and ready to use. Feta cheese gives a salty bite. I prefer crumbled feta for its texture. It mixes well with the other ingredients and enhances the flavor. - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped Cherry tomatoes add sweetness and color. Halve them for easy mixing. They look great in the salad and taste fresh. Cucumber provides a nice crunch. When dicing, make sure the pieces are similar in size. This helps create a balanced bite. Red onion adds a sharp flavor. Finely chopping it makes it easier to mix. You can soak it in cold water to mellow its taste, if desired. - 2 tablespoons olive oil - 1 tablespoon lemon juice - Salt and pepper to taste Olive oil serves as the base for the dressing. It adds richness and ties the salad together. Always use good quality oil for the best flavor. Lemon juice gives brightness. It balances the richness of the avocado and feta. Freshly squeezed lemon juice is best for taste. Seasoning with salt and pepper enhances all the flavors. Start with a pinch of each and adjust to your liking. This gives the salad a lovely finish. {{ingredient_image_1}} - Draining and rinsing chickpeas Start by opening a can of chickpeas. Pour them into a colander to drain. Rinse them well under cold water. This step helps remove the canning liquid and makes them taste better. Set them aside to dry. - Dicing avocado and cucumber Take a ripe avocado and cut it in half. Remove the pit and scoop the flesh out with a spoon. Dice it into small pieces. Next, wash the cucumber and cut it into small cubes. This adds crunch and freshness to the salad. - Chopping red onion and parsley Peel the red onion and chop it finely. This will give your salad a nice sharpness. Now, take fresh parsley, wash it, and chop it coarsely. This herb adds a bright flavor to the dish. - Mixing base ingredients in a bowl In a large mixing bowl, add the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Gently mix these ingredients together. You want them to combine without smashing the avocado. - Gently folding in feta cheese Now, take the crumbled feta cheese and sprinkle it over the mixture. Carefully fold it in with a spatula. This keeps the cheese intact and enhances the salad's flavor. - Whisking olive oil and lemon juice In a small bowl, pour in two tablespoons of olive oil. Add one tablespoon of fresh lemon juice. Use a whisk to mix them together until they blend well. This dressing adds a zesty touch. - Pouring dressing over salad and tossing Drizzle the dressing over the salad mixture. Use a spoon to toss everything together gently. Make sure the dressing coats all the ingredients evenly. If you have time, let it sit in the fridge for about 15 minutes. This allows the flavors to meld beautifully. To make your Chickpea Feta Avocado Salad pop, use fresh herbs. I love adding parsley, but basil or mint work too. A pinch of garlic powder or a dash of chili flakes can also boost the taste. Chilling the salad is key. Let it rest in the fridge for about 15 minutes. This helps flavors mix and taste better. Prevent browning by using lemon juice on your diced avocado. Just a squeeze before mixing works wonders. To dice the avocado, cut it in half, remove the pit, and scoop out the flesh with a spoon. Then, slice it into cubes right in the skin. This method keeps it neat and easy. For a lovely presentation, serve the salad in individual bowls. You can also use a large platter for gatherings. Top each serving with extra parsley and a sprinkle of feta. This adds color and makes it look fresh. Pair this salad with grilled chicken or crusty bread. It’s a great side dish for any meal! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh, ripe tomatoes and avocados. They will enhance the overall taste of the salad. Chill Before Serving: Letting the salad rest in the refrigerator for 15 minutes allows the flavors to meld together beautifully. Adjust Seasoning: Taste the salad before serving and adjust the salt and pepper to your preference for the perfect balance. Experiment with Add-Ins: Feel free to add other ingredients like bell peppers, olives, or even a sprinkle of toasted nuts for added texture and flavor. {{image_2}} You can change the cheese in this salad. Goat cheese is a great alternative. It adds a creamy texture and tangy taste. If you want a vegan option, try using crumbled tofu or a nut-based feta. These options keep the salad fresh and flavorful without dairy. Want to make this salad heartier? Add grilled chicken or shrimp for protein. They pair well with the chickpeas and veggies. You can also add more vegetables like bell peppers or radishes. This makes the salad even more colorful and crunchy. Change the salad based on what’s in season. In the summer, add fresh corn or zucchini. In the fall, try roasted sweet potatoes or pumpkin. Each season brings new flavors, making the salad fun and interesting. Adjusting the flavors keeps your meals fresh and exciting. To keep your Chickpea Feta Avocado Salad fresh, store it in the fridge. Use an airtight container to seal in flavor and moisture. Glass or plastic containers work well. Make sure to keep the salad covered to prevent it from drying out. If you want to save the salad for later, freezing is an option. However, the avocado may change texture. Consider freezing the chickpeas and dressing separately. To refresh the salad after thawing, add fresh avocado and a splash of lemon juice. This brightens the flavors and helps restore freshness. In the fridge, this salad stays fresh for 2 to 3 days. Check for signs of spoilage, like an off smell or dark, mushy avocado. If you see those signs, it’s best to discard the salad. Keeping an eye on freshness helps ensure you enjoy every bite! Chickpea Feta Avocado Salad lasts about 2 days in the fridge. After that, the avocado may brown and affect the taste. To keep it fresh, store it in an airtight container. Yes, you can make the salad ahead of time. However, wait to add the avocado until just before serving. This keeps it from browning and losing its texture. Absolutely! This salad is great for meal prep. You can store the salad in portions. Just keep the avocado separate until you are ready to eat. This salad is packed with nutrients. Chickpeas provide protein and fiber. Avocados add healthy fats and vitamins. Feta cheese offers calcium, while veggies boost vitamins and minerals. Yes, you can use canned chickpeas. They are convenient and save time. Just drain and rinse them before adding to your salad. This gives you that same great flavor and texture. This post covered the key aspects of making a Chickpea Feta Avocado Salad. I highlighted the main ingredients, accompaniments, and dressing components. We went through simple steps for preparation and combining ingredients. I shared tips to enhance flavor and offered variations to suit your taste. Lastly, we discussed how to store the salad properly. Incorporating this salad into your meals adds freshness and nutrition. Feel free to experiment with flavors and enjoy this delightful dish!

Chickpea Feta Avocado Delight

A refreshing salad featuring chickpeas, avocado, feta cheese, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions
 

  • In a large mixing bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
  • Gently fold in the crumbled feta cheese and chopped parsley, being careful not to mush the avocado.
  • In a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the salad mixture.
  • Season with salt and pepper to taste. Gently toss everything together until well combined.
  • If time allows, let the salad rest in the refrigerator for about 15 minutes to allow the flavors to meld.

Notes

Serve chilled for the best flavor.
Keyword chickpeas, healthy, salad, vegan